Oil Bean Salad And Stories From My Mother's Kitchen
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Ugba 4 cups washed and cooked ugba
  • cooked and flaked stock fish (1 cup)(optional)
  • cooked and chopped cow skin/ponmo(2 cups)
  • Habanero(1 large one)
  • Ehuru(4-8)
  • [url:1]Ngo mix (4tbsps)
  • [/url]
  • Palm oil (1-2 cups)
  • utazi(2tsps)
  • salt to taste
  1. Mix the oil and ngo liquid until it thickens; then pour half of the oil and ngo mix into a separate bowl and set both aside.
  2. Toast Ehuru in a hot pan until fragrant; then smoothly crush with the habanero. Mix with the oil; then add the stock fish and cow skin and mix until it's coated with the oil(make sure the ingredients are not hot so it doesnt break down the already thickened oil). Add the ugba and mix; then add salt in little increments. Set pot on low heat; stirring the salad often to incorporate a little heat. Add the utazi and some of the extra oil(as needed) to the mix. Enjoy with fried/griled peppered fish
*1) If your ugba is not washed. simply place in a fine mesh sieve and wash thoroughly with warm water. Place in a pot of water and just boil for a few minutes. Drain liquids and let cool

*2) for the Ncha, you may use the usual potash or use baking soda mix with water. I prefer the Ngo(ash) method.
*3) If you don't want to use Ncha(thickened oil), simply mix everything in oil and season. Garnish with utazi and serve with fish
*4) you may use soft cooked gizzards if you don't have any cow skin. Season and boil and cut the gizzards into bite sized pieces; then fry/sauté (optional); then add to the ugba mix
!measurements are not completely accurate, please eye ball your measurements for this recipe
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2019/01/oil-bean-salad-and-stories-from-my-mothers-kitchen/