African Oil Bean Seed (Ugba) Sauce With Smoked Turkey and Kale
Abi Olayiwola
Easy recipe for ugba sauce with smoked turkey, mixed seafood and kale, which pairs well with yamand is great with other starchy foods like rice, eba and boiled plantain.
Wash the ugba slices in water and drain in a colander.
Cut the smoked turkey into bite-sized pieces.
Wash the kale, remove the thick stalk and slice thinly.
Defrost the frozen seafood mix.
Peel the two onions. Slice one thinly and keep aside.
Blend the remaining onion with garlic, scotch bonnet pepper, bell pepper and tomatoes.
Heat the palm oil in a saucepan for around 30 secs, then add the sliced onion.
Leave to cook until translucent. Add the blended pepper mix, simmer for 15 mins before pouring in the smoked turkey, crayfish and ½ a cup of water. Cover the pan and cook for 15 mins.
Add the ugba and kale. Allow to cook for 10 mins. Taste for salt, add more if needed; then add the seafood. Cook for 5 mins and remove from heat.