Ugba (oil bean)

Pentaclethra macrophylla

legume · fermented

Large flat seeds, boiled, cut into thin slices and fermented for a few days in leaves: the Igbo's ugba, eaten as a salad with abacha.

Origin

Southeastern Nigeria

Season (United States)

all year round

Preparation

Only cooked for a long time then fermented, never raw.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

Raw, the seeds are toxic: it is the long cooking and the fermentation that make them edible.