Ugba is a traditional condiment made in Nigeria from the naturally fermented seeds of the leguminous tree Panthacletra macrophylla (Congo Acacia or Atta bean). In a first step the seeds are boiled for several hours to remove the seed coats, which are rubbed off. The kernel is then boiled again overnight to remove its bitterness. After washing, they are thinly sliced and mixed with salt, and then left to ferment for about 5 days. They are sold tightly wrapped in wilted banana or ororompo (Mallotus oppositifolius) leaves. Fresh Ugba is mixed with fish and oil to make a salad, while older Ugba is used as a flavouring for soups.
Ugba, like many other fermented seeds, is alkaline and rich in amino acids.
