By Ify Mgbemena
Yam and ugba sauce is a delicious and traditional Nigerian dish that combines the earthy flavor of boiled yam with the rich, savory taste of ugba (fermented African oil bean). This dish is a favorite among Igbo people and is enjoyed as a flavorful, satisfying meal.
Ingredients:
• Yam (peeled and cut into round slices)
• Ugba (oil bean slices) (washed and properly rinsed)
• Palm oil
• Onion (finely chopped)
• Garlic (minced)
• Ground crayfish
• Fresh peppers (scotch bonnet or chili) (chopped)
• Ground pepper
• Seasoning cube
• Salt, to taste
• Potash (optional) (helps soften the ugba)
• Sliced utazi leaves (for slight bitterness and extra flavor)
• Uziza seeds (optional) (adds a spicy aroma)
Instructions:
1. Boil the Yam:
• Place the yam slices in a pot, add water just enough to cover them, and a pinch of salt.
• Boil for about 10–15 minutes until soft.
• Drain and set aside.
2. Prepare the Ugba:
• If using potash, dissolve it in warm water and strain to remove residue.
• Soak the ugba in the potash solution for 5 minutes to soften, then drain and set aside.
• If not using potash, simply rinse the ugba thoroughly with warm water.
3. Make the Sauce:
• In a pan, heat 2 tablespoons of palm oil over medium heat until it becomes slightly translucent.
• Add the chopped onions and garlic, stir-frying for about 1 minute until fragrant.
• Stir in the crayfish, fresh pepper, ground pepper, and uziza seeds (if using).
• Add the seasoning cube and a pinch of salt, stirring well to combine the flavors.
• Pour in the ugba and mix thoroughly to coat it with the sauce.
• Allow to cook for 2–3 minutes on low heat to absorb the flavors.
4. Final Touch & Serve:
• Add the sliced utazi leaves and stir well. The slight bitterness of the utazi balances the rich flavors of the sauce.
• Let it cook for another 1 minute, then turn off the heat.
• Serve the ugba sauce over the boiled yam while still hot.
Enjoy Your Yam and Ugba Sauce!
This dish is perfect as a quick meal or a side dish for gatherings. You can customize it by adding protein like smoked fish, fried fish, or even ponmo (cow skin) for extra flavor.