Delicious ugba sauce and boiled yam recipe| native dish| Easter special

ugba (oil bean)

🥗Healthier: avocado

💰Cheaper: cooked black beans

Avocado provides healthy fats, while black beans are more affordable.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a budget-friendly option.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is a less expensive protein.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: dried fish

Dried shrimp can enhance flavor, while dried fish is a cost-effective substitute.

Prepare yam by peeling and cutting into thick slices.

Place yam slices in a pot and cover with water.

Boil yam over medium heat until tender, about 15-20 minutes.

Drain the yam and set aside.

In a separate pot, heat palm oil over medium heat until it becomes clear.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Add blended pepper and cook for 5-7 minutes until the oil separates.

Stir in seasoning cubes and salt to taste.

Add ugba and mix well, cooking for an additional 2-3 minutes.

Incorporate fish and crayfish, stirring gently to combine.

Add bitter leaf and cook for another 2 minutes.

Remove from heat and serve the sauce over boiled yam.

Cooking Techniques

Spice Level: