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  • Ugba Sauce (Ukpaka sauce)

    This is a traditional Nigerian recipe from the Igbo peoples for a classic stew of oil beans, okra, pumpkin leaf, ground snail and fish with hot chilli powder and Maggi cubes. This is a classic soup (a stew to be served with pounded yam, fufu etc) from the Igbo peoples of Nigeria

    Cooking Time : 1 hr 20 mins
    Servings : 6
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    • 200g Ugba (also Known as Ukpaka)
    • 1 medium sized smoked/ Dry fish
    • 2 Yellow scotch bonnet (also Known as Yellow pepper/ Nsukka pepper)
    • 4 Cooking spoon Palm Oil (Or Less)
    • 1 Cup whole crayfish
    • 1 Red Onion
    • Step 1:Wash the smoked fish with clean water, remove the bone and gut, rinse clean and set aside. Peel the Onion skin, rinse and set aside. Rinse the yellow pepper and set aside.
    • Step 2:Rinse the Ugba 2-3 times with clean water and place in a blender. Add the smoked fish, yellow pepper, Onion and Crayfish.
    • Step 3:Blend everything together. It shouldn't be smooth but chunky
    • Step 4: Pour the palmoil in a medium sized pot and heat it up on medium heat for about 2mins. Gently pour in the blended Ugba mixture into the oil
    • Step 5: Add the salt, crushed seasoning cube and stir. Cover the pot and leave to cook on medium heat for 15minutes.
    • Step 6:While the sauce cooks, wash the utazi leaves. Place the leaves together and roll up. Cut off the stalk and discard. Then, chop the rolled up leaves into tiny slices and set aside.
    • Step 7:Once the sauce is ready, Turn off the burner and serve the sauce with boiled or roasted yam or plantain sprinkled with chopped slices of utazi leaves.
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