The velvety smooth Ncha also known as Nkwobi Sauce is the rich palm oil based emulsion that coats the gelatinous cowlegs, goat meat or “biscuit bone” that is enjoyed at beer parlor chill times.
While I did not personally grow up eating Nkwobi; as both my parents are south south but when I moved to Canada, I tried Nkwobi for the first time at a lady’s restaurant called ID Love in Toronto. She served it with piping hot boiled yam. I found myself dreaming about that sauce every now and again and I always considered it a treat every time my friends and I would drive down to pick up a hot plate of Nkwobi.
Fast forward in me delving a lot deeper into how to make Nkwobi, I realized the name of the sauce was Ncha. Ncha is the base for a number of south eastern dishes. Another popular use case of the Ncha sauce is the use of the sauce as a dressing for African Salad.
The Ncha sauce is typically made with potash to help with the emulsification. Some people use the charred skin of plantain, or even baking soda. I like to think about Ncha as a salad dressing even though it is served with hot/warm food. However applying direct heat, breaks the consistency of the sauce. Enjoy the simple recipe of the Ncha Sauce and feel free to use it creatively.
RECIPE FOR NCHA SAUCE
Ingredients
1/2 cup Palmoil
2 tsps Potash (Mix with 1/4 cup Water, Dissolve and Sieve)
1 tsp Ehuru Powder
1 tsp Seasoning powder
2.25 tsps Crayfish Powder
Scotch Bonnet – To your liking
1 tablespoon Ugba
1 tablespoon chopped scent leaf
1 Tablespoon of chopped Onions
Salt to your taste as well
Method
In a bowl, add your palm oil, ehuru powder, crayfish powder, seasoning powder, scotch bonnet and onions to the bowl.
Mix your potash with water, dissolve it and sieve.
Pour in the potash mix slowly into the palm oil mix and keep stirring until your sauce is emulsified.
Add your ugba and scent leaf or basil at this point and you are good to go.
Serve with your cooked meats, as a salad dressing or as a sauce for a sandwich.
