By Mama Deborah

 

 

 

 

Nice — here’s a clear, kitchen-tested, step-by-step recipe for Ugba (Ukpaka) Soup (Igbo-style oil-bean seed soup). I’ll assume you want a household portion (about 4 servings). I’ve included ingredient amounts, exact steps, timing, substitutions, and tips so you can cook it right away.

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Ugba (Ukpaka) Soup — Serves 4

Ingredients

• 2 cups ugba / ukpaka (shredded fermented oil-bean seed) — rinsed and drained

• 500 g mixed meat (beef, goat, or assorted cow meat) — cut into bite-size pieces

• 200 g stockfish (okporoko) — soaked and shredded (or substitute extra smoked fish)

• 200 g smoked fish — cleaned and flaked

• 1/2 cup palm oil

• 1 medium onion — finely chopped

• 2–3 scotch bonnet / habanero peppers — blended or chopped (adjust heat)

• 2–3 tablespoons ground crayfish

• 2–3 stock cubes (Maggi or Knorr) — optional, to taste

• Salt to taste

• 1–2 handfuls ugu (fluted pumpkin) leaves or uziza leaves (or substitute spinach/waterleaf) — shredded

• 1 teaspoon potash (kaun, optional) dissolved in 2 tablespoons warm water — OR 1 teaspoon baking soda as a gentler substitute (optional; helps palm oil emulsify and softens ugba)

• 2–3 cups beef stock / water (adjust depending on desired thickness)

Prep notes (15–30 minutes)

1. Soak stockfish in hot water until pliable (30 mins to 2 hours depending how dried it is). Change water once or twice; remove bones and shred.

2. Rinse ugba under running water to remove excess salt or dust; set to drain. If it’s very salty/strong, soak briefly and rinse again.

3. Boil the meat with seasoning (onion half, 1 stock cube, pinch of salt) until tender — about 30–45 minutes in a pot, or 20–25 minutes in a pressure cooker. Reserve the stock (you’ll use 2–3 cups).

4. Flake smoked fish, shred stockfish, blend/chop peppers, chop leaves, grind crayfish.

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Method — step by step

1. Heat the palm oil

   • Place a medium pot on medium heat. Pour in 1/2 cup palm oil and warm it gently — do not overheat or let it smoke.

2. (Optional) Add potash solution

   • If using potash/baking soda, stir the dissolved potash into the warm palm oil a little at a time. The oil will slightly change texture and may foam briefly — stir until it calms. This helps the oil form a light “sauce” and mellows bitterness. (Skip if you prefer traditional oil only.)

3. Sauté onion and pepper

   • Add chopped onion to the oil and fry for 1–2 minutes until translucent. Add blended scotch bonnet and fry for another 1–2 minutes to remove raw taste.

4. Add meats and stockfish/smoked fish

   • Add the tender boiled meat, shredded stockfish, and flaked smoked fish. Stir to coat in the oil mixture.

5. Pour in stock

   • Add 2–3 cups of the reserved beef stock (or water). Bring to a gentle simmer. This creates the soup base. Adjust quantity for thicker or thinner soup.

6. Season and thicken

   • Add ground crayfish, stock cube (if using), and salt to taste. Let it simmer 5–8 minutes so flavours marry.

7. Fold in the ugba

   • Add the shredded ugba, stirring gently so it warms through and absorbs the stock. Cook 3–5 minutes — ugba should be soft but still textured (not mushy).

8. Add greens last

   • Stir in shredded ugu/uziza/spinach. Cook 1–2 minutes — the leaves should just wilt.

9. Adjust and finish

   • Taste and adjust seasoning (salt, crayfish). If the soup is too thin, simmer another 2–3 minutes uncovered. If too thick, add a little hot stock or water. Turn off heat.

10. Serve

• Serve hot with boiled yam, pounded yam, fufu, garri (eba) or rice, depending on preference.

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Tips & Variations

• Protein swap: Use only fish (smoked + stockfish) for a lighter version or add periwinkle (in shell or shelled) for coastal flavour.

• No potash? Baking soda (very small pinch dissolved) is a milder alternative. It’s optional — many cooks skip it.

• Ugba texture: Fresh, well-rinsed ugba should be tender with a slightly chewy bite. Do not overcook.

• Smokiness: Smoked fish gives excellent flavour — keep some flakes to fold in at the end for aroma.

• Spiciness: Adjust scotch bonnet to taste. Remove seeds for milder heat.

• Storage: Keeps 2–3 days in the fridge. Reheat gently on low heat; add a splash of water/stock to loosen if it thickens.

• Make-ahead: Cook the meats and prepare stock a day ahead for faster assembly.