Nigerian Oil Bean Salad (Ugba Igbo Style)

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Ugba is a traditional Igbo delicacy made from fermented African oil bean seeds tossed with smoked fish, crisp vegetables, and peppery utazi leaves. This protein-rich salad is typically served as a snack or appetizer and showcases the bold, earthy flavors of southeastern Nigeria. The dish comes together quickly once the beans and proteins are prepped, making it a perfect light meal or party starter.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 9 gFiber
• 4 gSugar
• 28 gProtein
• 640 mgSodium
• 780 mgPotassium
• 185 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the salad

• 2 cups thinly sliced fermented oil bean seeds (ugba)
• 1/2 cup washed and chopped utazi leaves
• 1/2 cup fresh spinach or scent leaves, shredded
• 1 small red onion, thinly sliced
• 4 garden eggs, sliced into halves
• 2 scotch bonnet peppers, finely chopped

For the proteins and seasoning

• 1/2 cup cooked stockfish, shredded into small flakes
• 1/2 cup flaked smoked mackerel or catfish
• 1/4 cup boiled ponmo (cow skin), thinly sliced
• 2 tablespoons ground crayfish
• 2 tablespoons red palm oil
• 1 seasoning cube, crushed
• 1 teaspoon salt, or to taste

Directions

1. Bring a small pot of water to a gentle boil and blanch the sliced ugba for 2 minutes, then drain and rinse under cold water to mellow the strong fermentation; spread on a clean cloth to air-dry briefly.
2. If using raw stockfish, soak overnight in cold water and boil until tender, then flake into small pieces; flake the smoked fish and check carefully for bones.
3. Combine the prepared ugba, shredded stockfish, flaked smoked fish, boiled ponmo, sliced onion, garden eggs, chopped peppers, utazi leaves, and spinach in a large mixing bowl.
4. Sprinkle the ground crayfish, crushed seasoning cube, and salt over the mixture, then drizzle the red palm oil evenly on top.
5. Using clean hands or a wooden spoon, gently toss everything together until the palm oil coats every ingredient and the colors are evenly distributed.
6. Taste and adjust seasoning with additional salt or pepper if desired, then transfer to a serving dish and chill for 10 minutes to let the flavors meld.
7. Serve cold or at room temperature as an appetizer with chilled palm wine, soft drinks, or alongside boiled yam and plantain for a light meal.

Cook’s Notes

• Always buy ugba from a trusted vendor and parboil briefly to ensure food safety, as fermented beans can vary in acidity.
• Utazi leaves have a distinctive bitter edge that contrasts the oiliness of the palm oil; if unavailable, substitute with a small amount of bitter leaf or arugula.
• For a vegetarian version, skip the fish and ponmo and double the crayfish and add roasted groundnuts for crunch.
• Ugba keeps well in the refrigerator for up to 3 days in an airtight container, but the texture is best when eaten within 24 hours of preparation.
• Wear gloves when handling scotch bonnet peppers to avoid skin irritation, and remove seeds for a milder heat.

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