Wednesday, 30 July 2014

Ugba Sauce (Ukpaka sauce)

I'm a food blogger and a professional dreamer, sometimes an artist but mostly a scientist. When the mood is right i get inspired to prepare a not too regular but traditional meal and whenever this happens, it tends to lift the spirits of those around which makes me glad every single time. Today i'd be going all traditional and since we're 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.
Whenever i prepare this dish, i usually make sure i have more than enough to go round because before i say 'Dorougba' the whole pot of sauce would have been emptied. You just can't get enough of Ugba sauce once it's served and like Oliver twist the fam would always ask for more. In the eastern part of Nigeria where it originates, it's known either as ukpaka sauce (Anambra) or ugba sauce (Imo, Abia, Enugu) . 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.  Also, 200g of Ugba might look really 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/Roasted yam or plantain. (Are you on instagram? Do follow me @dobbyssignature)

How to make Ugba /Ukana /ukpaka sauce
• Prep Time: 15 minutes
• Cook Time:15 minutes
• Total Time: 30 minutes
• Serves:        7

Ingredients:::
•1 medium sized smoked/ Dry fish
•2 Yellow scotch bonnet (also Known as Yellow pepper/ Nsukka pepper)
•4 Cooking spoon Palm Oil (Or Less)
•1 Cup whole crayfish
•1 Red Onion
•10 Utazi leaves"Gongronema latifolium" (Click to view full list of Nigerian leafy vegetables)
•1 Seasoning Cube
•1/2 tsp. Salt


Directions:::
Step 1: Wash the smoked fish with clean water, remove the bone and 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.

Step 5: Add the salt, crushed seasoning cube and stir. Cover the pot and 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.

Step 7: Once the sauce is ready, Turn off the burner and serve the sauce with boiled or roasted yam or plantain sprinkled with chopped slices of utazi leaves.


Bon Appetit!
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48 comments:

  1. Dobby, your presentation is amazing!!!!!!!!!!!!!! I'm so proud of you.

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  2. Lovely presentation Dobby. This is one of your strong points. Beautiful photography. We will eat together someday. ;-)

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    Replies
    1. Awww!!! Thanks matse, we sure would ;)

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  3. I like this. Well done.

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  4. Great woman, these photos look delicious!

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    Replies
    1. Gracias Testify...It tastes good too ;)

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    2. Nonye1:54 pm

      Nne, keep it up. Your presentation is clean!

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    3. @ Nonye: Da'alu nwanne :)

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  5. Anonymous9:07 am

    Dobby, u are so good and creative. I never knew one can prepare ugba like that. And I love d way u show everytin step by step. Your camera is anoda tin, very good one. Keep it......

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    Replies
    1. Lol! And to think i actually used my phone camera for this particular pic still baffles me. Didn't know i had a gem with me all along till my normal camera battery ran out. Thanks for the compliments anon, would definitely keep it :).

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  6. Mrs Halim12:06 pm

    Very awesome work you are doing Dobby,mealtimes are now fun times in my home since i came across your blog 2 weeks ago.kudos to you!

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    Replies
    1. yaayy!!! Thanks Mrs Halim, Glad you found the blog Useful :)

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  7. Dobbys Nne thanks, but I already made mine and ate with my kids, after I copied and cooked. Dalu Ada oma. So sweet.

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    Replies
    1. Thanks for the feed back amaka... Dalu ;)

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  8. Awwww Dobby!!! Always teaching me how to make the food I love better in different lovely ways, thanks much...

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    Replies
    1. you are welcome ngozi :D

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  9. Love this. My mum eats it so much. Did you intentionally leave out Ogiri? Cos that's a main ingredient. No?

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    Replies
    1. Not really though. i also have an aunt that loves hers with ogiri but i love preparing mine without it.

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  10. chai i never knew you could make ugba like this. Dalu
    www.thatnigeriangirl.net

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    Replies
    1. Thank you chidinma...i'm sure you'd enjoy it ;)

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  11. Mama Ada4:01 pm

    Dobby,

    This is wonderful!!!

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  12. Dobby,
    You won't kill me with your recipes. I have tried running away but I keep coming back. You are such a good cook. Keep it up abeg. I am not going to run away from this blog again.

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    Replies
    1. Please don't run anymore, i'd try to make it less appealing :D lol! ...Thanks Adaeze.

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  13. Anonymous9:30 am

    i usually dont comment on blogs....but ur amazing...my kitchen will never be boring cuz of u. thanks doll.

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  14. Godwin12:01 am

    Beautiful presentation, mouth watering pics,..am...am hungry now again!!!

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    Replies
    1. glad you love the pics Godwin :)

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  15. Anonymous4:25 pm

    Hi Dobby! This is my second time on this blog and i must confess you are doing a great job. I wonder how u cook up these recipes, do u just try your hands on or u have seen ppl prepared them. I would also like to get the type of blender you use, or can the regular blender do this also

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    Replies
    1. Thanks Anon :). I've prepared the recipes a couple of times and i've also been around people who prepare most of the recipes. Sure you can use any type of blender for this.

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  16. Chai! I just stumbled on this blog last night while researching dinner ideas an i've not been able to leave. This is awesome and your pictures make it soo real. My tongue can almost feel it. Nne this is awesome. Really keep it up!

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    Replies
    1. Thank you Afromissie :)

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  17. Anonymous10:51 am

    Hi Dobby, Nice work you're doing. Cant seem to leave your page.I like this your portable blender, how can I get one.

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    Replies
    1. Hello Anon, it's mostly sold in large supermarkets. Would put up a post on locations to get it from really soon.

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  18. Anonymous9:16 am

    Wonderful recipe, couldn't help but comment. . I'm so glued to your site...

    Keep it up

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  19. Anonymous9:16 am

    Wonderful recipe, couldn't help but comment. . I'm so glued to your site...

    Keep it up

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  20. Anonymous12:07 am

    Well done Dobby. You're doing a great job. I am an ardent reader of your blog. I would like to know if the blending is dry or with a little water. I don't really get that part. Thanks.

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    Replies
    1. Thank you Anon. The blending is done with a little water.

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  21. Before I cook anything from 'my memory', I check your Recipe first. Delighted to have found you online. Keep up the good work and keep the Recipes coming. Thanks. Anon from Bavaria, Germany

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    1. Awww!!! Thank you Omotola. Glad to have you here.

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  22. Now this is one recipe I sure would love to try, never heard of it and i'm meant to be igbo #laughs. God help me oh. Thanks Dobby

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    Replies
    1. lol! it's actually very common but prepared in different ways.

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