Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, ugba (igbo delicacy). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
You will learn how to make delicious ugba sauce. Ugba is a traditional Igbo delicacy. It's one of the go to recipes in most event organized in Igbo land.
Ugba (igbo delicacy) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Ugba (igbo delicacy) is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have ugba (igbo delicacy) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Ugba (igbo delicacy):
- Make ready head pomo (cow hide) or cow
- Get dryfish
- Get palm oil
- Take salt
- Take maggi
- Get agpaka (locbean)
Ugba is a native to the eastern part of Nigeria (Igbos). Ugba (oil bean seed) is native to the Igbos of South-East, Nigeria. Ugba undergoes extensive fermentation before it is considered fit for human consumption. The recipe we present in this piece is.
Instructions to make Ugba (igbo delicacy):
- Soak your dry fish with salt for 5mins
- Cook your pomo or cow head until it's tender.
- Put your oil in a pan for 1minute, add salt, reduce heat and then add pomo and dry fish
- Add your maggi and agpaka to the mix and your local delicious snack is available.
Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small. For instance, the Igbos call it Ukpaka or Ugba, in Yoruba, it is known as Apara while the Efik tribe call it Ukana. The glossy, brown seeds which are the most widely used part of the African oil bean average. Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented African oil bean.
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