Women health

 How to cook ukwa in Anambra state

African breadfruit, or ukwa, is a famous delicacy in Igboland and one of the most well-liked meals in Nigeria.

What is African breadfruit, a question that keeps coming up? and how to make it just the way an Igbo person would prefer.

What to offer a Yoruba man for supper is one of the most frequent inquiries I receive through my contact form from women who are married to Nigerian men. What to give an Igbo man for breakfast and other things of that nature.

That was the major reason I began a brand-new series on the meals consumed by the various Nigerian ethnic groups, and in this article, we'll talk about African breadfruit (ukwa), one of the favorite Igbo dishes.

I'll attempt to go into depth about how I made this recipe in my own kitchen before briefly discussing

The Two Ukwa Foods

Eastern Nigerians love ukwa, and the Igbo people are quite familiar with the two recipes I'll be discussing here.

Ukwa can be boiled with potash and eaten straight away, or it can be de-watered, with just the seeds mashed with some other ingredients, and then served with the plain cooked ukwa.

By the way, if you live outside of Nigeria and cannot get ukwa nearby, you can buy it from our online store.

The ingredients for making Ukwa (African Breadfruit) are listed below; 3 persons might be served with this amount. Depending on how many people you want to serve, you can raise or decrease.

Ukwa's Ingredients

  1. Six cups of ukwa
  2. A spoonful of potash (akanwu)
  3. Pepper, fresh (about 5)
  4. Ogiri (not required) (a local ingredient)
  5. Maggi (half cube)
  6. Suitable salt
  7. Red oil (100ml)
  8. Maize in two glasses

How to Make Ukwa

It is vital to repeatedly wash the ukwa seeds in a dish of clean water. To make sure all hidden microscopic stones are sorted out, I also use a plastic sieve.

Cooking the ukwa begins after heating a cooking pot with 5 cups of water. (breadfruit). Add the potash once it's reached a boil. One cup of water should be used to dissolve the potash; the clear water should then be filtered in, and the potash residue should be discarded.

It is important to remember that Ukwa never becomes soft (done) without the assistance of a catalyst. (potash).

Additionally, ash made by burning palm fronds fulfills the same function as potash and can be used in place of it. The Igbos favor it and refer to it locally as "ngu."

Follow the same procedure as if you were making ukwa with potash if you wish to make ukwa with ngu: dissolve in a cup of water, let sit for a minute or two, then utilize the filter.

Cook the ukwa until it is soft enough to serve and eat. This is one of the two methods to consume African breadfruit in Nigeria; some prefer to add a dash of salt, whereas some Igbo groups don't use salt in this particular preparation.

When I attempted it in high school, it took us more than three hours of cooking before we recognized something was missing.

Recipe 2 for Breadfruit (Ukwa)

You will need the ingredients listed below to complete the second dish (mashed Ukwa & Corn), which picks up where the first one left off.

Use a mortar and pestle to crush the peppers. Add a half-stock cube, 100ml of red oil, a bit of salt, and ogiri. Stir. (Use a garri-turner, a spoon-like wood).

Add and mix in the soft corn.

The following image will exactly match what you obtain after adding the soft ukwa seed and turning it with a wooden turner. Once you have finished preparing this African delicacy, taste it for salt.


Serve the two items together as shown below.

These are the two recipes I am aware of for ukwa, African breadfruit.









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