How To Prepare Ugba and Okporoko
Ugba and Okporoko is a food combination from eastern Nigeria, it is made with Ugba (oil bean) and Okporoko (stockfish). This delicacy alongside Isi Ewu and Nkwobi are favourites in a proper Igbo restaurant. Ugba and okporoko is pretty easy to prepare, appetizing, nutritious and packed with loads of interesting ingredients. We have listed out the ingredients and method of preparation below. Check it out then give yourself and your family a treat.
- 3 handfuls of Ugba
- Half a cup of palm oil
- 1 habanero pepper
- 1 teaspoon of powdered edible potash
- 2 knorr stock cube
- Half a teaspoon of ogiri Igbo
- 2 large pieces of pomo
- 1 big cut stockfish
- 1 handful crayfish or 2 tablespoons ground crayfish
- Salt (to taste).
- One red onion and a big knot of garden egg leaves.
- Dried fish. (optional).
Things to do before Preparation
- Shred and rinse the Ugba then pour it into a sieve, and wait for it to drain.
- Wash, cook and slice the stockfish and pomo, then set them aside.
- Slice the habanero peppers into tiny pieces.
- Dissolve the potash in water
- Cut the red onion in the form of rings. This is for the garnish.
- Then cut the garden egg leaves.
Method of Preparation
- Place a pot on a low heat source and allow to hit for some time
- Pour palm oil into the hot pot.
- Then gradually pour in the dissolved potash. Mix it with the palm oil and stir continuously until it is yellow and thick
- Next, you add the ogiri Igbo into the pot, then stir to make sure it dissolves
- Then add your ground crayfish, the stockfish, and pomo. Mix the components until they become one mixture.
- After a while, add the Ugba with sliced habanero pepper and a little stockfish and pomo stock continue mixing then add some salt and mix again. Take the delicacy off from the stove.