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Recipe For Ukana/Ugba Sauce

ukana-sauce-and-plantain
African oil bean seed is an excellent source of energy, protein, amino acids, phosphorus, magnesium, iron, vitamins, calcium, manganese and copper. It also contains phytonutrients, such as tannins, alkaloids, flavonoids, sterols, glycosides and saponins. African oil bean seed, popularly called Ukpaka/Ugba by the Igbo, Apara by the Yoruba, and Ukana by the Efik, is a nutrient-packed natural food, eaten as a delicacy and used as a flavouring for soup. Ugba undergoes extensive fermentation before it is considered edible. The rich mineral composition of its fermented seed makes it a good, low-cost source of protein. The consumption of a good amount of African Oil beans lowers the chances of developing cataracts. This Ukana/Ugba sauce recipe is culled from Afrolems blog When I was a lot younger, this was a dish I slightly dreaded eating, because it smelled so much. I was also terrified of eating it the night before, because the waste produced may have been deadly, the next day in school. However, as I grew up, my taste buds acclimatized to the taste and I appreciated all the little details of the dish: the crunchy crayfish or stockfish taste, the spiciness of the sauce, and how well it is paired with either boiled yam or plantain. It made it all worth it for me. The beauty about this sauce is you can add any type of protein to it and still enjoy it. I worked with what was available at home. Hope you enjoy it. FYI: Ukana is the name the Ibibio people in Nigeria call it, and Ugba is the Ibo name for fermented oil beans.

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Featured Image Credit: Afromlems.com
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