How to Prepare Breadfruit (Ukwa): African Ukwa Breadfruit

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How to Prepare Breadfruit (Ukwa) – African breadfruit is one of the most popular foods in Nigeria, it is a well-known delicious food in Igboland.

In this article I will give you a comprehensive detail about this Igbo food and all you need to know about it.

A lot of people are wondering ‘what is African breadfruit?’ and how to prepare it the exact way an Igbo person would like it.

I will be discussing in detail how this recipe was prepared in my own very kitchen and then I would talk briefly on another recipe of Ukwa that I know about.

How to Prepare Breadfruit (Ukwa)

The Two Ukwa Recipes

Ukwa is a very popular food in the eastern part of Nigeria, the people of Igbo are very familiar with the two recipes that I would be talking about below.

Ukwa could be cooked with potash and just eaten like that or it could also be separated from the water for just the seeds to be mashed with some ingredients and thereafter served with the plain cooked ukwa.

You can purchase ukwa from our online store in case you live outside Nigeria and you can also follow the guide to prepare yours.

Here are the ingredients required for preparing Ukwa (African Breadfruit), let check out for ukwa that you can serve 5 people. You can add or reduce depending on the number of persons you are looking to serve.

Requirements to Prepare Ukwa

  • 10 cups of ukwa
  • Potash (akanwu) teaspoon
  • Fresh pepper (about 7)
  • Ogiri (optional) (a local ingredient)
  • Maggi (one cube)
  • Salt to taste
  • Red oil (150ml)
  • 4 cups of maize.

How To Prepare Ukwa

Wash the ukwa seeds thoroughly, It is necessary to wash severally in a bowl with lots of clean water. I also use a plastic sieve just to be sure that all hidden tiny stones are sorted out.

Get ready a cooking pot on heat, add 9 cups of water and start cooking the ukwa (breadfruit). Once it boils, add the potash. Dissolve the potash in one cup of water, filter in the clear water and throw away the residue.

It is needful to note that Ukwa does not ever get soft without the use of the catalyst (potash).

I did the practical in secondary school and we cooked for more than three hours before we realized that something needs to be added.

There is also another ingredient that serves the same function as potash, it is in the form of ash gotten from the burning of palm fronds. It is locally called ngu and a popular choice among the Igbos.

If you want to make Ukwa with ngu apply the same method as though you are using potash, dissolve in a cup of water allow for a minute or two then use the filtrate.

Cook till the ukwa is soft for consumption and you can serve. This is one of the two ways to eat African breadfruit in Nigerian, some people like to add a pinch of salt while some part of Igbos doesn’t use salt for this particular recipe.

Breadfruit (Ukwa) Recipe 2

The second recipe (mashed Ukwa & Corn) continues where the one above stopped and you will need this ingredient below.

Cook the corn till it is very soft so you have to be patient

Separate the seeds from the water (that is to sieve out the soft seeds from the water).

Pound the pepper with mortar and pestle, add about 150ml of red oil, a half stock cube, A pinch of salt, ogiri and stir (use a garri turner, a spoon-like wood).

Then add the soft ukwa seed then turn very well with the wooden turner and you will get what you want, Taste for salt and you are done making this African sweetened food.

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