How To Make Boiled Yam And Finger Licking Ugba Sauce | Nigerian Food Recipes | Glory Homemaker

ugba (oil bean)

🥗Healthier: avocado

💰Cheaper: cooked black-eyed peas

Avocado provides creaminess while black-eyed peas are more affordable.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a cost-effective alternative.

Peel the yam and place it in a bowl of cold water to prevent discoloration.

Slice the yam into desired shapes, placing it back into the water as you slice.

Transfer the yam into a pot and add enough water to be at the same level as the yam.

Add salt to the pot and cover it to boil until tender.

While the yam is boiling, slice the onions into small pieces and set aside.

Dice the Utazi leaves as finely as possible and set aside.

Blend the peppers into a rough texture.

Check the yam with a fork to ensure it is soft, then drain the water and cover to retain moisture.

In a dry pan, heat palm oil without allowing it to bleach, then add the sliced onions and fry for 3 to 5 minutes until tender.

Add the blended peppers to the pan and stir-fry for 2 minutes.

Incorporate ground crayfish, salt, and seasoning cubes into the mixture and stir to combine.

Add the Ugba and mix for another 2 minutes.

Stir in the fried fish and Utazi leaves, mixing everything together.

Check for salt and seasoning, adjusting as necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary