Ukpaka & Boiled Yam

Name: Ukpaka & Boiled Yam
Total time: 1800 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 3 cksp Palm oil; 2 tsp Potash (akanwu); 2 cups Ukpaka; 1 tsp Ogiri (native bouilion spice); 3 fresh yellow pepper (ose Nsukka); 1 red Onions diced; 1/2 cup Blended Crayfish; 1/2 cup Shredded Dry Fish; 1 cube Bouillion Spice; to taste salt; Raw Yam

Amaka Udekwe @cook_7249796

Nigeria

This is a traditional Nigerian recipe from the eastern part of Nigeria (Igbo peoples) African oil bean seeds can be cooked, sliced and allowed to undergo fermentation process for three days before being used for preparing assorted delicacies such as ugba and okporoko, sausages, nkwobi, porridge, abacha salad, okra soups and vegetables yam. The processed seeds are known as ugba (imo, abia, enugu or ukpaka (Anambra),

Potash (akanwu) is a type of lake salt (sodium carbonate) that is dry and hydrated in nature

Amaka Udekwe @cook_7249796

Nigeria

Potash (akanwu) is a type of lake salt (sodium carbonate) that is dry and hydrated in nature

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Ingredients

30 mins

4 servings

3cksp Palm oil
2 tspPotash (akanwu)
2 cupsUkpaka
1 tspOgiri (native bouilion spice)
3fresh yellow pepper (ose Nsukka)
1red Onions diced
1/2 cupBlended Crayfish
1/2 cupShredded Dry Fish
1 cubeBouillion Spice
to tastesalt
Raw Yam

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Steps

30 mins

1

In a small bowl add 1/2 cup of water and add the potash, set aside and allow it to dissolve.
2

Wash dry fish with clean water, remove the bone and gut, rinse clean and set aside.
3

In a mortar, add pepper, onions and crayfish; pound properly, it should not be smooth but chunky; set aside
4

Peel Yam, Rinse and boil in a pot of water with salt and a little sugar if you so desire. Drain water once its ready.
5

Pour the palmoil in a medium sized pot, add the water of the dissolved potash, stir till its thick and yellow (very delicate mixture so be careful)
6

Add the blended pepper, onions and crayfish, bouillion cube and salt to taste; stir and taste, add native bouillion and the dryfish mix in properly making sure that the native boullion is dissolved properly. then add the Ukpaka and mix in. Taste to confirm that the salt and bouillion cube is enough.
7

Some like to heat it up for a min while some do not; I don't heat up my ugba, I love everything fresh.
8

Serve in a small bowl and enjoy with your boiled Yam.