African breadfruit(ukwa)

Name: African breadfruit(ukwa)
Total time: 1800 s
Yield: 2servings
Cuisine: Nigerian
Ingredients: 500 g african bread fruit; 2 small stock cube; 1 medium dry fish; 1 medium stock fisk; 1 g edible potash; 1 cup Palm oil(enough to give needed colour; 1 t/sp grounded or black pepper; 2 t/sp grounded cray fish; 1 t/sp okiri; 2 pinch salt to taste

Chinny's Kitchen @cook_7750723

Surulere,lagos

African breadfruit known as ukwa by the igbo speaking tribe in nigeria is also called afon in Yoruba; ize in Benin, Jekri and Sobo; izea in Ijaw; and ediang in Efik. is the seed of the African Breadfruit “Treculia Africana“, though it’s similar to the Breadfruit eaten in the Caribbean and South Pacific, but still quite different.Ukwa has it is called by the igbos is one dish that I learnt to make along side abacha from my mother as you can see they both have the same thing in common.
African breadfruit is composed of about 10% fat primarily unsaturated fat (the good fat), 12-15% protein, 25% carbohydrates with 2% fiber. It is a good source of vitamins and minerals like beta-carotene, vitamin c, and folic acid (folate). With only about 240 kcal in this serving amount, It is very beneficial for athletes and gym goers as a pre or post-workout meal.

Chinny's Kitchen @cook_7750723

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Ingredients

30min

2servings

500 gafrican bread fruit
2small stock cube
1medium dry fish
1medium stock fisk
1 gedible potash
1 cupPalm oil(enough to give needed colour
1t/sp grounded or black pepper
2t/sp grounded cray fish
1t/sp okiri
2 pinchsalt to taste

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Steps

30min

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!