our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and
‘guys’ that are interested in learning how to cook better ;).
and since we’re all in a festive mood ‘thanks to the holidays’, I’d be sharing
with you one of my secret recipes which was passed through generations down to
my momma and then me.
served and like Oliver twist the family would always ask for more.
the eastern part of Nigeria where it originates, it’s known
either as ukpaka sauce or ugba sauce. I love using yellow pepper for this dish
because of the unique flavor it adds to it but you could actually use any type
of pepper in the preparation.
small at first but when you combine the remaining ingredients and grind, the
volume increases. Utazi is bitter on its own but most people love its
appetizing taste (This should be added sparingly though). This sauce is mostly
served with Boiled or roasted yam or plantain.
How to make Ugba /Ukana /ukpaka sauce
• Prep Time: 15 minutes
• Cook Time:15 minutes
• Total Time: 30 minutes
• Serves: 7
sized smoked/ Dry fish
scotch bonnet (also Known as Yellow pepper/ Nsukka pepper)
spoon Palm Oil (Or Less)
leaves”Gongronema latifolium” (Click to view full list of Nigerian leafy vegetables)
gut, rinse clean and set aside. Peel the Onion skin, rinse and set aside.
Rinse the yellow pepper and set aside.
Step 2: Rinse the Ugba 2-3 times with clean water and place in a
blender. Add the smoked fish, yellow pepper, Onion and Crayfish.
Step 3: Blend everything together. It shouldn’t be smooth but chunky
Step 4: Pour the palmoil in a medium sized pot and heat it up on medium
heat for about 2mins. Gently pour in the blended Ugba mixture into the oil.
leave to cook on medium heat for 15minutes.
Step 6: While the sauce cooks, wash the utazi leaves. Place the leaves
together and roll up. Cut off the stalk and discard. Then, chop the rolled up
leaves into tiny slices and set aside.
Turn off the burner and serve the sauce with boiled or roasted yam or plantain
sprinkled with chopped slices of utazi leaves.