Ugba is derived from the seeds of the African Oil Bean tree (Pentaclethra macrophylla). The lengthy traditional preparation process involves cooking, slicing, and extended natural fermentation, which transforms the seeds into thin, nutty, and slightly chewy shreds with an incredibly rich, smoky, and earthy flavor.
This distinctive ingredient is most famously the star component in 'Abacha' (African Salad) but is also used to enrich soups, stews, and side dishes. Ugba is naturally high in protein and healthy fats, making it a filling and nutritious addition to any meal.
Key Uses:
Abacha (African Salad): Mixed with palm oil dressing, dried fish, garden egg, and seasonings.
Soups and Stews: Used as a flavor-rich garnish and thickener.
Snack: Enjoyed plain or lightly dressed with spices and pepper.
