Ukodo Explained

Ukodo is a yam and unripe plantain dish of the Urhobo people of Nigeria. It is essentially a pottage, a soup of meat and vegetable with its base as the Nigerian pepper soup. It is usually used for marriage and burial ceremonies or as breakfast, particularly during the cold season. ^[1]

It is sometimes cooked with lemon grass and potash.^[2] A poem by the Nigerian Chovwe Inisiagho-Ogbe describes both the ingredients and the process of cooking Ukodo in a light-hearted way.^[3]

Notes and References

1. Book: T. K. Lim. Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. 2 February 2016. Springer. 978-94-017-7276-1. 293–.
2. Book: Peter Palmer Ekeh. Studies in Urhobo Culture. January 2005. Urhobo Historical Society. 978-978-067-769-5. 496–.
3. Book: Peter Palmer Ekeh. Studies in Urhobo Culture. January 2005. Urhobo Historical Society. 978-978-067-769-5. 496–.