How to Prepare Appetizing Ncha na Ugba sauce

Ncha na Ugba sauce. Ugba and Okporoko (stockfish) - Imo State Local Food. How to make Abacha and Ugba (African Salad). Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria.

This sauce is a native food of the Igbo people in Nigeria. Abacha Ncha (African salad) is usually served with Palm wine, which is a local Nigerian drink, but you can also enjoy it with any chilled drink of choice. Abacha ncha with Ugba and garnishes(African Salad). You can cook Ncha na Ugba sauce using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Ncha na Ugba sauce

1. It's 150 ml of palm oil.
2. It's 4 tablespoons of Ngu or 2 teaspoons Bicarbonate of soda.
3. Prepare 2 tablespoons of blended crayfish.
4. Prepare 1 tablespoon of blended peppers (of your choice).
5. You need 6 of Ehuru seeds(blended).
6. Prepare 1 handful of Ugba.
7. You need 1 of stock cube.
8. Prepare of Salt (to taste).

Ofe ugba, Ugba soup - The Pretend Chef. Fried thick yellow noodles, Hokkien Fried Noodles. I add the following: Ugba stock fish canda/kpomo cryfish maggi akanwu palm oil ogiri peppers Ukpaka or Ugba is Nigerian native name for African Oil bean. The sauce can be eaten with boiled or.

Ncha na Ugba sauce instructions

1. Roast the Ugba for a few minutes (or stir fry in a dry saucepan) to get that native taste).
2. Remove the Ehuru seeds from the pod, also stir fry in the dry saucepan to fully activate the aroma, then blend to a smooth powder.
3. In a bowl pour in the palm oil, then add the ngu water or Bicarbonate of soda and mix to get a light yellow, foamy mixture.
4. Add in the Ugba, Pepper, crayfish, blended Ehuru seeds, stock cube and mix thoroughly.
5. Taste for salt then add if you need to.
6. Serve with boiled 3leaf yam, roast yam or plantain.

No-Potash, No-Baking Soda Ncha for ABACHA, ISI EWU, NKWOBI African oil bean seed is an excellent source of energy, protein, amino acids, phosphorus, magnesium, iron, vitamins, calcium, manganese and copper. It also contains phytonutrients, such as tannins, alkaloids, flavonoids, sterols, glycosides and saponins. Ugba is one of the Nigerian restaurant delicacies. Very traditional moist, spicy hot and for the big boys and girls.