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Ugba sauce

Name: Ugba sauce
Cuisine: Igbo tribe

Also known as: Ugbaka sauce

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Description

Ugba(ka) also known as Fermented African Oil Bean Fermented from the Atta bean Owala tree is a highly sorted after spice used to make sauces, appetizers and are often paired with main dishes like local rice, Abacha, etc.

Ugba(ka) is a rich source of protein, essential amino acids, and minerals such as calcium, magnesium, and phosphorus, which are vital for bone health, muscle function, and general well-being.

It has a savoury taste, highly nutritious and high in protein. Can be stored up to two weeks fresh and up to three months dried. To reverse back to fresh when dried, soak on water for 2 to 3 hours, warm water produces faster result

Origin

Igbo tribe

Time to Prepare

Avg. Price per Plate

Nutritional Value

protein
essential amino acids
calcium
magnesium
phosphorus

General Recipe per serving

Name: Ugba sauce

Origin: Igbo tribe

Ingredients It Favours:

red oil
onions
pepper
seasoning
crayfish
shrimps (optional)
snails (optional)
shredded ugba
ugu leaf

Steps:

Heat red oil, add onions, add seasoning, stir and add crayfish, steam for a minute and add your stock like shrimps or snails or meat but that is optional, add enough shredded ugba, steam and stir for two minutes, add ugu leaves, steam for a minute or ore as preferred and it is ready