Roasted yam is no doubt one of those local delicacies that up till date is still enjoyed by many.
This food comes very handy as a superb lunch or an evening treat.
Back in the days during the dry season when its time for clearing the farms and burning the dry grasses, my grandmother would bring along a tuber of raw yam which she would roast under heaps of burning grasses. By the time the grasses must have all burnt, our delicious lunch would’ve been ready.
As much as roasted yam is good, the palm oil sauce that goes with it makes it even better; better than the normal naked oil commonly used. It is very simple and easy to make. Thus, let’s take a look.
INGREDIENTS (for the sauce):
*A lot of Fresh pepper
*Palm oil
*Onions
*Ukpaka
*Ogiri (just a little for the flavour and aroma)
*Shombo (optional)
*Salt
*Maggi (stock cubes)
*Utazi (thinly sliced)
DIRECTIONS:
1. Peel the yam, wash and roast over the fire. If you cannot find the local firewood cooker, you can use your oven to roast it. Just place the slices on the baking tray. You should know when it’s done.
HOW TO COOK DELICIOUS OFE ONUGBU NDI IGBO
2. Blend the pepper, and shombo together. You can also choose to just slice them instead of blending. Dice the onions.
3. Heat up a pot or pan, sauté your onions for about 2mins then, pour in the pepper blend. Fry for about 3-4mins, stirring constantly.
4. Add salt, stock cubes to taste. Then, add the ukpaka and stir. Add the little ogiri to give it that local flavour and aroma.
5. Allow to cook for 2 more minutes. Check for seasoning and salt, add more if required. Then, add the utazi. Stir for about 30seconds and…..we are done!
Now serve with the roasted yam or plantain.
NOTE: You can also use this sauce to enjoy boiled staple foods, but I bet you, roasted, is the way!
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