WHITE YAM AND PALM OIL RECIPES
So You need to make my favored white yam and palm oil recipes, we are talking about this delicious looking recipe that I handiest get to revel in when I travel to my home city. Unfortunately, as I stated on the first page about extraordinary methods of yam, there are few of my preferred Nigerian foods that you wouldn’t possibly locate in my a part of Nigeria; they exist most effective in the rural areas.
White yam and palm oil recipes
I love this recipe so much that I haven’t spent any time in my village while not having a plate or two. I am going to tell you how this is made due to the fact I am sure you would be salivating already in case you are from the eastern part of Nigeria.
What you spot above is white cooked yam served alongside a palm oil sauce made with only pepper, salt, utazi, and ugba/ukpaka. I don’t know the English name for utazi, but the botanical name is Gongronema latifolium, at the same time as ukpaka/ugba is a product of oil beans seed.
Ukpaka is also known as ugba; it’s miles the essential ingredient that is difficult to locate inside the city areas; that is the cause why I hardly prepare this recipe in our Lagos domestic.
In the following couple of paragraphs, I am going to be speaking about how I made this palm oil sauce and the white yam.
I guess you realize how to put together white yam, it’s miles probably the easiest a part of this recipe. Just peel off the bark of the yam and boil with only water for about ten to fifteen mins, that might be all. I like to feature a spoon of salt 3 mins earlier than I turn off the cooker. Then filter
Now let us communicate about how I made the palm oil sauce for white cook dinner yam in Igbo land.
What you discover above is the coaching technique for palm oil sauce, which is just pounded pepper/utazi, salt, and ugba. The utazi adds a faintly bitter, however pleasurable flavor to this entire recipe; the leaves are bitter, however essential components in a Nigerian kitchen.
The sauce was made in less than five mins, and the practice of all the ingredients used was finished in much less than ten minutes also. It is necessary with the intention to heat the ugba or ukpaka for three to five mins. If you have got them wrapped in the usual layers of leaves, the excellent technique could be to a position beside hot charcoal (this can be done while you’re boiling the white yam.
Ukpaka is continually wrapped in layers of inexperienced leaves as you find below, both pics serve the same purpose; the one on the left is prevalent inside the rural areas. At the same time, the only at the right is sold within the city areas. I think the one on the left is my favored, but as I said initially, it’s miles hard to locate in advanced cities.
Ukpaka and Ugba
After heating for three to five mins, mix with the already pounded pepper, utazi, and salt, add about ten centiliters of palm oil, and you are finished with making my favored palm oil sauce for white yam. The Igbos call it “Ji mmanu na Ukpaka,”
It is my favorite Igbo yam recipe, and it is essential to be aware that the sauce you see above is the same that is used for the duration of the brand new yam pageant in Igbo land. The most straightforward difference is that in the brand new yam festival (iri Ji) we choose to roast the yam as opposed to cooking it