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Ukwa is one of those unique dishes obtainable in a typical African restaurant, especially in Nigeria. It is eaten as a main course in Nigeria. The seeds are particularly appealing due to their great nutritional value.
It is a staple in the Pacific Islands, from where it moved to Africa. It is similar to jackfruit but has a better nutritional value. It has prickly skin, lumpy green flesh, and a texture similar to potatoes.
The African bread fruit is a diverse dish with a naturally wonderful flavor. It can be cooked without any ingredients, even salt, and still taste delicious, especially when made with fresh bread fruit seeds. It can be roasted and eaten with coconut or palm kernels. It can also be made into porridge, which is what this page is about.
Health Benefits of Bread Fruits
- Breadfruit is high in nutrients that help lower cholesterol, fight infections, and promote youthful skin and healthy hair.
- It is a diabetic-friendly food because it contains fiber, which slows the rate of glucose absorption.
- It’s high in potassium, a heart-healthy vitamin that regulates blood pressure and heart rhythm.
- Breadfruit is beneficial to the body because it includes omega-3 and omega-6 fatty acids, which promote skin and hair growth, regulate metabolism, and improve bone health.
What To Do Before Cooking Your Ukwa
- If using dry ukwa, soak it in cold water overnight. If you’re using fresh ukwa, you may skip this step.
- Soak, debone, and wash the dried fish or stock fish the next day, then cut into pieces.
- In cold water, properly wash the ukwa. Stones and sand tend to collect in the bottom, so keep an eye out for them.
- Pinch the pepper.
How To Cook Ukwa
It can be boiled with potash and eaten simply, or it can be separated from the water and the seeds mashed with certain seasonings before being served with plain cooked ukwa.q
Ukwa
Ingredients
- African Breadfruit
- Dry fish/Stock fish optional
- 2 small stock cubes
- Edible potash
- Palm oil for colouring
Instructions
- Put your thoroughly washed ukwa in a pot.
- Pour enough water to cover the ukwa. The level of water should be about an inch above the level of the ukwa.
- Add your 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.
- Add enough palm oil to the done ukwa, add pepper, stock cubes and salt to taste.
- Stir, cover and cook on medium heat till the palm oil changes colour from red to yellow. Then stir and add the bitter leaves.
- Enjoy your meal!
