ugba

Ugba, also known as Nigerian oil bean, is a delicacy widely consumed in Nigeria, particularly among the Igbo people of southeastern Nigeria. It is made from fermented seeds of the African oil bean tree, *Pentaclethra macrophylla*. The preparation process involves boiling the seeds until tender, then peeling and slicing them. These slices are then fermented for several days, often wrapped in plantain leaves or other natural materials, which contributes to their distinctive tangy flavor and aroma.

The fermented oil bean seeds are a versatile ingredient. They are commonly used in salads, stews, and soups. A popular preparation is "ofe onugbu," a rich soup made with the oil bean, palm oil, vegetables, and various spices. Ugba can also be eaten on its own as a snack. It is valued for its nutritional content, being a good source of protein and fiber. The fermentation process also enhances its digestibility and adds unique probiotic qualities. The preparation and consumption of ugba are deeply embedded in the cultural practices and culinary traditions of various Nigerian ethnic groups, often featuring at social gatherings and celebrations.