Ugba (Ukpaka) – Dried Fermented African Oil Bean Seed

Ugba

Fermented African oil bean seed, sliced into thin dark strips. Called ugba in most of Igbo land and ukpaka in others, and there are people who will argue about which is correct.

The seeds are boiled, sliced, then wrapped and left to ferment until they turn dark and develop the smell that tells you exactly what is being prepared in the next room. It is a strong ingredient. It is supposed to be.

What it is used for

• Abacha. The single most common use. Abacha without ugba is just wet cassava.
• Ugba na okporoko. With stockfish, palm oil and pepper, eaten on its own.
• Nkwobi and isi ewu. Folded through at the end.
• Ofe ugba. Cooked down into soup.

How to prepare it

1. Rinse briefly in cool water to soften and take the edge off.
2. Drain thoroughly.
3. Add near the end of cooking, not the beginning. Ugba does not need long heat.

Taste and smell

Pungent, savoury, faintly cheesy, with a firm bite. Strong on opening. If you did not grow up with it, start with a small amount folded into abacha rather than eating it alone.

Product details

• Also known as: ugba, ukpaka, ukana, African oil bean, Pentaclethra macrophylla
• Form: Dried, sliced
• Sizes: 1lb and 2lb
• Storage: Sealed in a cool dry place, or refrigerate to keep longer.

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