Ugba and Cow Skin with Fried Plantain

Prep Time:

20 Minutes

Cook Time:

25 Minutes

Serves:

1 Serving

Level:

Easy

About the Recipe

This is culture on a plate — loud, local, and impossible to ignore. The ugba is smoky, oiled, spiced just right. The cow skin is there for the texture, the chew, the pride. The onions are sharp. The scent leaves carry memory. And those fried plantains? They balance everything with that sweet, smoky edge. This isn’t just food. This is identity, sliced and stirred.

Ingredients

Ugba
Cow skin
Palm oil
Crayfish
Pepper blend
Onion
Seasoning cubes
Scent leaves
Ripe plantains

Preparation

Rinse and soften ugba.
Mix with palm oil, pepper, crayfish, and onions.
Add pre-boiled kpomo and stir.
Finish with fresh scent leaves.
Fry plantain slices till crisp.
Serve warm and proud.