It’s another beautiful food article right here! Yes! Food is absolutely essential to all, be it junk or well prepared meal, but I don’t do the junk thing…lol. I go for the freshly prepared meal that is much more nutritious than you can imagine. I love African dishes, swallow precisely. Therefore, it’s going to be another swallow inspiration this time, but what is swallow without the soup? Our Nigerian food is usually tasty.
Obviously, a good soup complements that good swallow, be it semolina, fufu, eba, name them! Well, to complement this swallow this time is the Ofe Ugba, all the way from the Eastern part of Nigeria.
The popular oil bean seed is known as the Ugba. It is native to the Igbos of South-East, Nigeria. Ugba undergoes extensive fermentation before it is considered fit for human consumption. Ofe Ugba is a soup native to Imo and Abia states of Nigeria and is simply Okra Soup cooked with shredded oil beans. You can call it Ofe Ukpaka or Shredded Oil Bean Soup. It is known as Ukpaka in Anambra, and Ugba in Imo. The recipe we present in this piece is a native way of preparing this traditional Igbo dish.
Here are the ingredients needed for your Ofe Ugba:
- Dried stockfish (Okporoko)
- Ukpaka (Anambra); Ugba (Imo)
- Ground dried pepper.
- Onion bulbs
- Seasoning cubes
- Akanwu (cooking potash)
- Ogili (fermented locust beans)
- Palm oil.
Here’s a video to guide you on how to prepare Ofe Ugba;
As the Eastern Nigeria is so rich in local dishes, so we’ll keep longing to know and eat their delicious meals with them. After all, no man is an Island. You can serve with any swallow of your choice!
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