Breadfruit Recipes | How to Cook Ukwa
Breadfruit species are rampant in the world and grows in different parts of the world bearing different names, having different shapes and different sizes. This recipe is for African breadfruit, a popular species in Nigeria that serves as foods to Igbo People.
Equipment
- Pots
Ingredients
- 6 cups of ukwa
- 1 teaspoon Potash akanwu
- 4 Fresh pepper
- Ogiri optional (a local ingredient)
- 1/2 seasoning cube
- Salt to taste
- 100 ml palm oil
- 2 cups of soft corn
Instructions
- Start cooking the ukwa seeds - wash, transfer into a cooking pot and start cooking with 5 cups of water.
- Add the potash once it boils.
- Turn off the heat once the Ukwa (breadfruit) is soft, you don't want the water dried. Roughly 30 minutes.
- You can add water inbetween.
- Separate the seeds from the water.
- Pound the pepper with mortar and pestle, add palm oil, a half seasoning cube, A pinch of salt, ogiri and stir use a wooden spoon.
- The corns (maize) should follow.
- Serve Ukwa (African breadfruit) the way you see above.