How to make Ugba Sauce

It’s getting interesting to eat yam as the earlier new yam bland taste is gone.
When you boil yam and the starch molecules explode to create that fluffy surface and a crumbly texture to the yam. The thing you need is a great sauce to go with it.
Ugba sauce (sliced  oil bean seeds) is a perfect match for this type of yam. Peppery, peppery and peppery is the way I like this sauce to turn out. But of course you can always adjust the hotness to taste. You know the type of  meal you eat and your nose is running and sweat is breaking out on your forehead. I heard a joke recently that Nigerians seem to carry air conditioners in their mouths. Whilst other nationalities blow hot food before eating, Nigerians prefer to blow hot food when it is already in the mouth :). Pipping hot soft yam and spicy Ugba sauce .
The process of making this meal is quite simple. You will readily find ugba to buy from the Igbo women in the market. Try not to buy the fresh ugba as these ones will be hard. Ask the traders in the market for the softer ones.

Enjoy the rich protein sauce of Ugba with the added twist of garden eggs to give that much needed veggies in our meals.

Recipe Ugba Sauce with Garden Egg?

2 wraps of  Ugba ( soft type)
2 medium size Garden Eggs (sliced)
1 cooking spoon Tatashe (ground)
2 tablespoons of Scotch Bonnet pepper( ground)
2 cooking spoons Palm oil
1/2 Onion finely chopped
2 cooking spoons Water
1 table spoon ground  Crayfish
Seasoning cubes to taste
Salt to taste

Method
1, Heat the oil and fry first onion, then add the peppers, crayfish and seasoning to taste. Fry till the pepper is dry
2, Add the fish, ugba, garden eggs and water and cook till  fish and garden eggs soften and water dries up.
3, Serve with boiled yam or  rice.