How to Prepare Delicious African breadfruit(ukwa)

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How to Prepare Delicious African breadfruit(ukwa)
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How to Prepare Delicious African breadfruit(ukwa) Delicious, fresh and tasty.

African breadfruit(ukwa). African breadfruit is in a food class of its own. I was not sure where to put it but finally settled for beans section because breadfruit seeds are most similar to beans. It is known as Ukwa in Igbo and the scientific name is Treculia africana.

I have a comprehensive recipe about Igbo foods and recipes, You could read all about it.

People keep wondering 'what is African breadfruit?' and how to prepare it the exact way an Igbo person would like it.

Botanically known as "Treculia Africana," African breadfruit (ukwa) is a very nutrition meal commonly eaten by the Igbo people in southeastern Nigeria.

You can have African breadfruit(ukwa) using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of African breadfruit(ukwa)

  1. It’s 500 g of african bread fruit.

  2. You need 2 of small stock cube.

  3. You need 1 of medium dry fish.

  4. It’s 1 of medium stock fisk.

  5. Prepare 1 g of edible potash.

  6. You need 1 cup of Palm oil(enough to give needed colour.

  7. You need 1 of t/sp grounded or black pepper.

  8. You need 2 of t/sp grounded cray fish.

  9. You need 1 of t/sp okiri.

  10. You need 2 pinch of salt to taste.

Also called Afon in Yoruba; Ize in Benin, Jekri, Sobo in Ijaw, and Ediang in Efik, Ukwa is the seed of the African breadfruit which is similar to the breadfruit eaten in the Caribbean and.

Treculia africana is a species of tree known in English as African breadfruit (Tanzania, Zambia, Uganda, USA), breadfruit (Nigeria), wild jackfruit (Tanzania, Uganda), and African boxwood (Malawi).

Many names are given to this species in the Igbo language in southern Nigeria, but the most common is ukwa.

The geographical distribution of T. africana extends through West and Central Africa.

African breadfruit(ukwa) instructions

  1. You may also want to add some sweet corn or white puna yam (it’s a common addition). Before you cook the breadfruit: If using dry ukwa, soak it overnight in plenty of cold water. If using fresh ukwa, skip this step. The next day, soak, remove the bones and wash the dry fish or stock fish, then break into pieces. Wash the ukwa thoroughly in cold water. Stones and sand usually settle at the bottom so watch out for those.

  2. The thoroughly washed ukwa in a size-able pot. The use of a pressure pot cooks the ukwa much faster. Pour enough water to cover the ukwa. The level of water should be about 1 inch above the level of the ukwa. Add the edible potash. Add the dry fish or stock fish, cover the pot and cook till well done. The ukwa is done when the seeds melt when pressed. You may need to top up the water while cooking so watch it closely. If using a pressure pot, top ups will not be necessary..

  3. Add enough palm oil to the well done ukwa, add okiri, pepper,crayfish, stock cubes and salt to taste. Stir, Cover and cook on medium heat till the palm oil changes colour from red to yellow. This should take about 5 minutes..

  4. Cover and leave to simmer and the ukwa is ready to be served. This food, though pricy, is highly nutritious and it’s sweet o no be small,…so by all means, give it a try!.

Breadfruit can be eaten in a number of ways.

The biggest fans of African breadfruit say that is tastes fantastic even on its own, but to experience the complete flavour profile of breadfruit, it's better to prepare it as ukwa, or African breadfruit porridge.

If using dry ukwa, soak it overnight in plenty of cold water.

If using fresh ukwa, skip this step.

The next day, soak, debone and wash the dry fish or stock fish and break into pieces.