Ugba is the Igbo name for the fermented African OIlbean seeds (Pentaclethra macrophylla, Benth). It is called Ukana by the Efiks in Southern Nigeria. It is consumed by an estimated 15 million people in Eastern Nigeria, majority of whom are Igbos. The beans that have been fermented for more than three days are taken as a delicacy. Well fermented beans are added to soup as flavouring. It is widely consumed in eastern states of Nigeria with tapioca, stock fish and garden eggs and leaves. It can also be eaten with bitter kola (Garcinia kola) or kola nuts (Cola acuminate and C. nitida) and when prepared with garden egg leaves is used to eat yam and cocoyam. It is an important and cheap source of protein for people whose staple foods are deficient in proteins…SOURCE SCIENCE ALERT
This recipe reminds me on my childhood, we will sit in circle while my mom will cook and tell us stories. My mom prepares it with palm oil but I made mine with olive oil. There’s nothing wrong with palm oil but I had a terrible experience with palm oil back in the UK, I just let it be.