(Learning) Ugba Purée Sauce With Boiled Plantain

For today, it’s another meal packed with proteins from Oil beans seeds, called Ugba in Igbo and Ukana in Efik. Oil bean  grows more commonly in the south east of Nigeria but sliced Ugba is commonly found in many Nigerian open markets. Ugba is also used for abacha. Let me say that this dish is for more developed palates particularly if you are not from the east.

Recipe
Ingredients

11/2 cups Ugba( soft type)
4 pieces Garden Egg( green or white type)
2 cooking spoons Palm Oil
4-6 pieces Scotch Bonnet Pepper( blended)
1 whole Onion(blended)
8-10 pieces Smoked Shrimps(dressed)
Pieces Smoked Fish
1 tablespoon ground Crayfish
Crayfish Seasoning cubeto taste
Salt to taste


see pics and procedure after the cut.....

Method

1, Blend the Ugba into a smooth purée using about 1/4 cup water
2, Blend the pepper and onion and also set aside
3, Steam the smoked fish and shrimps in a little water. Do season with a little dry pepper and little chopped onion for about 3 minutes to soften the fish and shrimp.
3, Heat the oil and fry the onion and pepper blend,crayfish powder and pour in the steamed shrimp and fish with the little stock
4, Add crayfish seasoning and salt to taste and fry the sauce until dry and the sauce is cooked.
5, Add the Ugba and garden egg,lower the heat and cook for about 5 minutes

Kitchen Tip: 1, Cut your Plantain into rings and boil in the skin. Your can start boiling the plantain whilst blending the ingredients.
2, To soften the garden egg for use in the sauce, wash and cut them into desired shapes, wrap in kitchen foil and place in the plantain pot and they will soften by the time you are ready to add to the sauce.

source: southpawgroup