FOOD
How To Cook Ofe Ugba (Shredded Oil Bean Soup)
Have you ever heard of Ofe Ugba? It’s a delicious soup originating from Imo and Abia states in Nigeria. If you’re a fan of okra soup, you’ll love this twist! Ofe Ugba is made by combining the familiar taste of okra soup with a unique ingredient – shredded oil beans. These oil beans add a savoury and nutty flavour to the dish.
Don’t be surprised if you hear someone call it Ofe Ukpaka instead. This literally translates to “Shredded Oil Bean Soup” and describes the dish perfectly. So the next thing we’d do is to get in deep on how to make this delicious Ofe Ugba.
Ingredients for Ofe Ugba
Here’s a breakdown of the ingredients you’ll need to make Ofe Ugba for 4 people:
- Vegetables:
- 20 okra fingers (sliced or chopped depending on your preference)
- 1 cup of ugba (shelled oil beans)
- 1 onion (chopped)
- 1 handful of crayfish
- 1 bunch of garden egg leaves (or spinach if you can’t find garden egg leaves)
- Protein:
- 2 pieces of dry fish (like catfish or mangala fish)
- 2 pieces of stockfish (dried cod fish)
- 1 smoked mackerel (smoked titus fish)
- Flavorings:
- 2 tablespoons of palm oil
- Habanero pepper (amount depends on how spicy you like it)
- 1 piece of ogiri okpei (also called dawa dawa or iru, a fermented bean paste for added depth)
- Seasoning:
- Salt to taste
Some tips for using the ingredients
- Feel free to adjust the recipe to your taste: Don’t worry about following the exact amount of every ingredient. This recipe is a guide, not a rule.
- Make the ugba the star: No matter what else you add, be sure the flavour of the ugba comes through.
- Choose your protein: we used only fish, but you can add any kind of meat you like (except chicken).
- Pick your spice level: Add as much habanero pepper (or cayenne pepper) as you can handle for a spicy kick.
- Leaf it to you: Use the amount of leafy greens you prefer. In Nigeria, garden egg leaves are common, but spinach works well too.
- Oil is optional: Adjust the palm oil based on how rich you want the soup to be.
What you need to do before cooking Ofe Ugba:
- Give everything a good wash: Make sure to rinse all the vegetables and fish carefully. Especially the dry fish and stockfish, since they might have dust or sand on them from being out in the market.
- Soften the stockfish: Soak the stockfish in water for a few minutes, then scrub it with a brush to remove any dirt.
- Prep the dry fish: Soak the dry fish in cool or warm water until it softens. Then take the time to clean it, remove any bones, and break it into pieces.
- Shred the smoked fish: Break the smoked fish into small pieces, take out any bones, and rinse it clean.
- Grind the crayfish and ogiri okpei: Use a mortar and pestle (or a food processor) to grind the crayfish and ogiri okpei together.
- Prepare the okra: Cut the okra into pieces. For the best texture, it’s recommended to hand-cut the okra instead of blending it. Grating is an option, but chopping by hand is ideal.
- Chop the aromatics: Simply slice the onion and pepper into small pieces. You can also grind the pepper if you prefer a smoother texture.
- Chop the greens: Cut the garden egg leaves (or spinach) into bite-sized pieces.
Step-by-step guide on how to cook Ofe Ugba
- Simmer the stockfish: Put the stockfish in a pot with a small amount of water. Add more water only as needed because you want the final soup to have as little water as possible. You can use a pressure cooker to speed up this step and soften the stockfish quickly.
- Flake the stockfish: Once the stockfish is soft, use a spoon to break it into small pieces.
- Add flavour: Put in the dry fish, Ugba, crayfish, pepper, onions, ogiri okpei, smoked fish, and palm oil. Cover the pot and cook over high heat, stirring often to prevent burning.
- Incorporate vegetables: After about 5 minutes, add the leafy greens and okra. Stir everything together and add more salt if needed. Remember, you want minimal water in the pot before adding the vegetables.
- Finish cooking and preserve colour: Once the vegetables are cooked through, take the pot off the heat immediately and transfer the soup to another container. This helps keep the green vegetables bright and fresh.
Ofe Ugba is delicious on its own, but it’s traditionally served with a “swallow.” Different kinds of swallow you can use for this soup are eba, fufu, semo, pounded yam, and wheat.
For more articles on food, check here.
For a visual illustration of how to make the soup, watch this.
Akidi (black beans) recipes are a cornerstone of Enugu State’s culinary heritage, enjoyed widely across Nigeria and Africa. This versatile legume, rich in protein, fibre, and essential vitamins, makes it a nutritious staple in many homes.
Originating from Enugu, akidi holds a special place in traditional dishes, offering robust flavour and health benefits.
If you’re looking to expand your cooking repertoire, these three delicious akidi (black beans) recipes will elevate your meals.
Whether you’re an experienced chef or a kitchen novice, each akidi (black beans) recipe provides a unique taste experience.
Embrace the richness of Enugu’s culture and impress your family with these flavourful and nutritious dishes featuring the beloved black beans.
Recipe 1: Classic Akidi Soup
Ingredients:
- 1 cup dried black beans (akidi)
- 1 large onion, chopped
- 2 scotch bonnet peppers, chopped
- 2 tablespoons palm oil
- 1 teaspoon dried crayfish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stock cube
- Water
Instructions:
- Soak the beans: Rinse the black beans and soak them in water overnight.
- Cook the beans: Drain the soaked beans and add them to a pot with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender.
- Sauté the aromatics: Heat the palm oil in a separate pot. Add the chopped onion and scotch bonnet peppers, and sauté until fragrant.
- Combine the ingredients: Add the sautéed ingredients to the pot of cooked beans. Stir in the dried crayfish, salt, black pepper, and stock cube.
- Simmer and serve: Simmer the soup for an additional 10-15 minutes, or until the flavours are well combined. Serve hot.
Recipe 2: Akidi with Spinach and Plantain
Ingredients:
- 1 cup cooked black beans (akidi)
- 1 bunch spinach, chopped
- 2 ripe plantains, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Vegetable oil
Instructions:
- Heat the vegetable oil in a pot. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the spinach: Add the chopped spinach to the pot and stir until wilted.
- Combine the ingredients: Add the cooked black beans, curry powder, and turmeric powder to the pot. Stir to combine.
- Fry the plantains: In a separate pan, fry the plantain slices until golden brown.
- Serve: Serve the akidi and spinach mixture with the fried plantains.
Recipe 3: Akidi with Smoked Fish and Vegetables
Ingredients:
- 1 cup cooked black beans (akidi)
- 1 smoked fish, crumbled
- 1 large onion, chopped
- 2 carrots, diced
- 1 green bell pepper, diced
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- Salt to taste
- Vegetable oil
Instructions:
- Heat the vegetable oil in a pot. Add the onion, carrots, and bell pepper, and sauté until softened.
- Add the beans and smoked fish: Add the cooked black beans and crumbled smoked fish to the pot. Stir to combine.
- Season and simmer: Season with thyme, black pepper, and salt. Simmer for 10-15 minutes, or until the flavours are well-combined.
- Serve: Serve the akidi with smoked fish and vegetables hot with rice, yam, or bread.
These three akidi (black beans) recipes are just a starting point. Feel free to experiment with different ingredients and flavours to create your own unique dishes.
Remember, the key to a delicious akidi dish is to use high-quality ingredients and to cook slowly to allow the flavours to develop.
Whether you’re a seasoned cook or a novice in the kitchen, these akidi (black beans) recipes are a great way to enjoy this nutritious and flavourful legume.
For more articles on food recipes, visit here.
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