How To Prepare African Salad (Ugba/Abacha)


Ugba: The african Salad

The preparation of the oil bean seed to make ugba begins with cooking of the seeds, slicing the cooked seeds into thin strips and washing. Then allow to ferment for 3 to 4 days before use. When first sliced of ugba has a grayish white color, after fermentation it turns dark brown. Then it is ready for use in salads.

– 1 cup, Palm Oil
– 6 Garden Eggs, diced
– 400g Abacha (dried shredded cassava)
– Stockfish- 10 pieces, spiced and cooked
– 10 pieces of Kpomo, spiced and cooked
– 100g Ugba, sliced
– 1tbsp Garden Egg leaves, finely chopped
– 1/4 tsp Potash
– 1 Seasoning cube
– Chilli Pepper to taste
– 2 tbsp ground Crayfish
– Boiling water
– Salt to taste

– Season and cook the stockfish and pomo
– Soak the abacha in cold water for about 10minutes
– Drain out the cold water, pour boiling water over it and quickly drain out the water
– Let it sit in a colander for about 5minutes
– Dissolve the potash in water and then stir with the palm oil in a pot
– Place on heat and add the pepper, crayfish and seasoning
– Stir properly then add the ugba,chopped garden eggs,the stockfish and pomo
– Add the add abacha and mix properly allowing all the ingredients to blend
– Garnish with chopped garden egg leaves
– Add salt to taste

Nutritional benefits:
It was discovered through research findings that the oil bean extracts were effective as antimicrobials and antispasmodics as well as useful for treating diarrhea. John Ifeanyi Chidozie ‘s presentation also showed that that patients who regularly consumed fermented oil bean seeds had a reduced risk of cancer and tobacco-related diseases.



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