{"id":4684,"date":"2026-10-31T05:16:01","date_gmt":"2026-10-31T05:16:01","guid":{"rendered":"https:\/\/globalnigerianews.com\/index.php\/2026\/10\/31\/ukang-ukom-businessday-ng\/"},"modified":"2026-10-31T05:16:01","modified_gmt":"2026-10-31T05:16:01","slug":"ukang-ukom-businessday-ng","status":"publish","type":"post","link":"https:\/\/globalnigerianews.com\/index.php\/2026\/10\/31\/ukang-ukom-businessday-ng\/","title":{"rendered":"Ukang Ukom \u2013 Businessday NG"},"content":{"rendered":"

As we continue our journey through Nigeria, exploring the country\u2019s diverse cultures through food, this week takes us to Cross River State to discover Ukang Ukom, a traditional Efik plantain dish. The dish is often prepared for special occasions and family gatherings, making it an interesting part of the food culture of the Efik people.\n<\/p>\n

Ukang Ukom has different variations, and the ingredients can depend on the household or the cook. Some preparations use palm oil, while others leave it out and use coconut milk or water as the cooking liquid. Vegetables may also be added, depending on the preferred preparation. One important part of making the dish, however, is scraping some of the plantain into the pot as it cooks. This helps thicken the pottage naturally, giving it a consistency that sets it apart from ordinary plantain porridge.\n<\/p>\n

Ingredients<\/strong>\n<\/p>\n

Serves 4\n<\/p>\n

4\u20135 fingers of unripe plantain<\/p>\n

500g cow foot or beef, cut into pieces\n<\/p>\n

1 medium onion, chopped\n<\/p>\n

1\u20132 fresh scotch bonnet peppers, blended or chopped\n<\/p>\n

1\u20132 tablespoons ground crayfish\n<\/p>\n

1 small portion of dried fish, washed and deboned (optional)<\/p>\n

1 cup coconut milk or water, with extra water as needed\n<\/p>\n

1\u20132 tablespoons palm oil (optional, depending on the variation)\n<\/p>\n

A handful of vegetables, washed and chopped (optional)\n<\/p>\n

Salt to taste\n<\/p>\n

Seasoning to taste<\/p>\n

Method<\/strong>\n<\/p>\n

Prepare the protein: Wash the cow foot or beef and place it in a pot with the chopped onion, salt and seasoning. Add a little water and cook until tender. If using dried fish, prepare it separately by washing and deboning it.\n<\/p>\n

Prepare the plantain: Wash and peel the unripe plantain. Cut most of it into medium-sized chunks, but set aside a portion to scrape.\n<\/p>\n

Start the pottage: Add the plantain chunks to the cooked meat and stock. Add the pepper, crayfish and dried fish, if using. Pour in the coconut milk or water, depending on the version you are preparing. Add more water if necessary, ensuring there is enough liquid for the plantain to cook.\n<\/p>\n

Scrape the plantain: Using a grater or the edge of a knife, scrape some of the reserved plantain into the pot. Stir gently to distribute it through the liquid. As the mixture cooks, the scraped plantain will break down and thicken the pottage.<\/p>\n

Add the oil and vegetables: If using palm oil, add it at this stage and stir. Allow the plantain to cook until soft and the pottage has thickened. Add the vegetables towards the end, if desired, and cook briefly until tender.\n<\/p>\n

Finish and serve: Taste and adjust the seasoning. Stir gently, taking care not to break up all the plantain chunks. Remove from the heat and serve warm.<\/p>\n

\n

Related News<\/h4>\n<\/p><\/div>\n
\n\t\t\t\t\t\t\"\"\t\t\t\t\t\t<\/p>\n
\n\t\t\t\t\t\t\tEsther Emoekpere<\/a><\/strong><\/p>\n

Esther Emoekpere is a data analyst in the audience engagement department at BusinessDay, where she uses data to understand reader behaviour, spot unusual trends, and support the newsroom with insights that shape story performance. She holds a BSc in Statistics from the Federal University of Agriculture, Abeokuta.
\n
\nShe also with the BD Weekender team, where she covers a range of beats including profiles, food, lifestyle, restaurants, and fashion\u2014creating stories shaped by audience interest and real-time engagement trends.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

Advertisement<\/span><\/div>\n
\n\t
\n\t\t\"Add
\n\t<\/a>
\n\t
\n\t\t\"Follow
\n\t<\/a>\n<\/div>\n

Source: <\/p>\n

Businessday NG<\/div>\n","protected":false},"excerpt":{"rendered":"

As we continue our journey through Nigeria, exploring the country\u2019s diverse cultures through food, this week takes us to Cross River State to discover Ukang Ukom, a traditional Efik plantain… <\/p>\n","protected":false},"author":1,"featured_media":4685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business"],"_links":{"self":[{"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/posts\/4684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/comments?post=4684"}],"version-history":[{"count":0,"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/posts\/4684\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/media\/4685"}],"wp:attachment":[{"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/media?parent=4684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/categories?post=4684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalnigerianews.com\/index.php\/wp-json\/wp\/v2\/tags?post=4684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}