Ugba

this was enjoyed with boiled yam and some pepper sauce by the side with the main ugba itself
Ugba
this was enjoyed with boiled yam and some pepper sauce by the side with the main ugba itself
Cooking Instructions
- 1
In a small bowl add 1/2 cup of water and add the potash, set aside and allow it to dissolve.
- 2
In a mortar, add pepper, onions and crayfish; pound properly, it should not be smooth but chunky; set aside
- 3
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.
- 4
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)
- 5
Add the blended pepper, onions and crayfish, bouillion cube and salt to taste; stir and taste, add native bouillion and 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.
- 6
Heat up for a minute then serve along side boiled yam and pepper sauce
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