How To Make Delicious Ugba Sauce & Roasted Yam | Easy Native Recipe | Omaspot

ugba (oil bean)

🥗Healthier: black-eyed peas

💰Cheaper: cooked beans

Black-eyed peas provide a similar texture and protein content.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat profile.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner and more affordable.

ground pepper

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili enhances flavor without added cost.

Grab your yam and decide whether to peel it or not. Roasting with the back is preferred.

If the yam is long, divide it into two; if it's short, no need to divide.

Remove any rotten parts from the yam before washing it.

Wash the yam and transfer it into the oven to roast. You can also use firewood or charcoal to roast.

Prepare the ingredients for the local sauce: ogiri, oraca, scotch bonnet pepper, onions, and salt.

In a blender, add the onions and scotch bonnet pepper and blend roughly. Alternatively, chop by hand if no blender is available.

In a clean, dry pan, heat a reasonable amount of palm oil.

Once the oil is heated, pour in the blended pepper and onion mix and stir.

Allow the mixture to fry for 1 minute.

After 1 minute, introduce the washed oraca (okaka) into the pan.

Add salt to taste, being careful not to oversalt, and stir to combine.

Allow the mixture to fry for another 1 minute.

After 1 minute, introduce the ogiri into the pan, which enhances the flavor of the sauce.

If you prefer not to use ogiri, it's fine; salt alone will suffice.

Add spinach to the sauce, noting that otaza leaf is the preferred choice but spinach can be used as a substitute.

Check back on the yam; it should be ready. If roasting with the back, scrape off the back after roasting.

Plate the local sauce and prepare to serve with the yam.

Cut the roasted yam into bite-sized pieces.

Dip the yam into the sauce and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary