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Soy and legumes from Southern Nigeria, mostly the south-east
Ugba is sliced African oil bean seed fermented by Bacillus bacteria. The hard seeds are boiled for hours, shelled, soaked and cut into thin strips, which are wrapped in leaf packets and left for two to ten days while the pH rises and an ammonia smell develops. It is eaten as a salad or used to flavour soup.
| African oil bean seeds | Boiled, shelled, soaked and sliced into strips about 5 cm long[Sanni2002] |
| SaltAbout 1–2 % (w/w), or none | [Olasupo2016] |
| Banana leaves for wrapping | Packets about 10 cm across; some makers wrap in Mallotus oppositifolius leaves instead[Sanni2002][Olasupo2016] |
| Starter | spontaneous; selected Bacillus subtilis starters have been tested |
Total time across the recorded steps: 2.2 days – 11 days
What changes: The hard oil-bean seeds boil for hours until the shells soften
Some makers dehull by toasting the seeds in hot sand at about 100 °C instead [Olasupo2016]. Output: boiled seeds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ugba is sliced African oil bean seed fermented by Bacillus bacteria. The hard seeds are boiled for hours, shelled, soaked and cut into thin strips, which are wrapped in leaf packets and left for two to ten days while the pH rises and an ammonia smell develops. It is eaten as a salad or used to flavour soup. Made in 6 steps over 2.2 days – 11 days. The longest step, wrap in leaf packets and ferment, takes 2–10 days (Sanni A.I 2002) and runs at 30 °C (Sanni A.I 2002). Salt is 1–2 % (Olasupo N.A 2016). Bacillus subtilis and Bacillus pumilus do most of the fermenting.
| Main step | 2–10 daysReported[Sanni2002][Olasupo2016][Okorie2013] | Wrap in leaf packets and ferment |
|---|---|---|
| Temperature | 30 °CReported[Sanni2002] | Wrap in leaf packets and ferment |
| Salt | 1–2 %Reported[Olasupo2016] | Mix the slices with salt, if used |
| Acidity | pH 6.5–6.8 → 7.1Reported[Olasupo2016][Sanni2002][Okorie2013] | Wrap in leaf packets and ferment |
Ugba is an alkaline Bacillus ferment like dawadawa, but it is made from oil-rich oil bean seeds cut into strips, not from small beans, and it is often eaten as a salad rather than only as a seasoning.
The pH rises toward 8 instead of falling, so ugba lacks the acid protection of lactic ferments [Olasupo2016]. That review warns that harmful organisms could survive fermentation or get in afterwards, and says the risk is higher because ugba can be eaten without reheating. It reports E. coli and S. aureus from West African condiments and B. cereus able to form toxin from okpehe and soumbala. It says little work has looked for pathogens in ugba itself, so hygiene during handling and packing matters. The high moisture makes it spoil fast.
Hazards the sources name: Staphylococcus species, isolated from ugba; a review says they multiply in the first 24 h of fermentation, then decrease; Escherichia species and other Enterobacteriaceae, reported early in ugba fermentation; a review says they do not survive to the end, but warns of contamination after fermentation; Bacillus cereus with enterotoxin potential, in okpehe and soumbala, related West African seed condiments.
Every number is labelled with how it is known. How this atlas is made
Olasupo and colleagues (2016) describe ugba as a family business among the Igbo and other groups of southern Nigeria, with the method handed down from earlier generations [Olasupo2016].
