Step on how I made African fermented oilbeans.

Hello hive foodies🥰

I feel so excited to share with you something new i tired. It's a local dish called ugba in the native language, but it also called oilbean.

Let's make this together.

African oilbean is one meal that the Igbos likes to eat this is because of it rich content. The farmented oilbean is high in protein , it also eaten because if it's probiotics component. It's is good for the heart.

They usually eat this together with abacha(cassava dish) and some add it to their soup.
I also use it to eat yam.

I really enjoy eating this local dish, the test is heavenly. I usually buy from those street seller. But today i drc to prepare it myself.

Today i would be preparing mine through the help of my friend, and we will be using the following:

1:Ugba( fermented oilbean)
2: ogiri(native seasoning)
3:salt
4 : Pepper
5: ash water
6 crayfish
7:redoil
8: crayfish

Preparation

We started by roasting this seed on the fire, and then proceeded to pound it in the molter, we added the ashes water and went in with the red oil and mix both properly.

this is the seed.

I had to roost it to bring the flavour out.

Pound the roasted seed.

Then add the ashes water. The ashes is gotten from palm branches that was burnt.

Then i added my palm oil.

At this point i already added my salt and now i added dry pepper.

The look after mixing all my ingredients.

Added the native seasoning (ogiri)

Then add the oilbean into the mixture.

Final result.

Some people add vegetables like garden egg and it's leave, but because i don't have that i made do with the available ingredients.
Left for me i would have added more things but this was made for someone who has stomach issues.

All pictures are mine*