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 a modern way of preparing this traditional Igbo dish.

Ingredients:
•2 – 3 dried stockfish (Okporoko)
•1 cup of ukpaka (Anambra); Ugba (Imo)
•1 Teaspoon of ground dried pepper.
•2 tablespoonful of crayfish
•1 chopped medium sized onions
•2 seasoning cubes (Maggi, Royco etc)
•1/2 teaspoonful of Akanwu (cooking potash)
•Salt
•1/4 teaspoonful of Ogili (fermented locust beans)
•2/3 cup of palm oil.

Directions:
1.Soak the dried stockfish in water for 2-3 hours. (Preferably overnight)
2.In a pot combine the already soaked dried stockfish, 3-4 cups of water, pepper, crayfish, seasoning cubes, and salt.
3.Cover pot on medium heat, and cook until the dried stockfish becomes very tender.
4.Using a spatula, scatter the tender dried stockfish into tiny little bits, let it cook some more.
5.Then, add the Ukpaka or Ugba, and let it cook well.
6.Add the Akanwu, and make sure it dissolves very well.
7.Next, add palm oil, reduce the heat, and let it steam very well.
8.Turn off the heat… It’s then ready to serve.
9.Serve with any vegetable of your choice and garnish with fresh or partially coked onions.

SOURCE: www.obindigbo.com.ng

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dats cool but traditional way is cooler