African breadfruit also known as ‘Ukwa’ in Igbo, Treculia Africana as the scientific name; is an exotic delicacy. Ukwa is a popular Igbo cuisine for special occasions, events and celebrations such as family dinner delicacies, weddings, marriage, birthday parties etc. Some people would describe Ukwa seed as having similar characteristics to dried legumes such as beans, lentils, and peas, given the cooking methods. However, Ukwa (African breadfruit) is on a different level due to its unique taste, aromatic smell and cooking varieties such as porridge, plain with side liquid (soup) or roasted (eaten as a snack).

Table of Contents

How to prepare Ukwa Breadfruit:

Key Ingredients:

500g African Breadfruit – Ukwa
Protein – Dry fish or stockfish
One Stock cube
Palm oil – to achieve the true taste of Ukwa Igbo
Pepper & Salt (to taste)

Optional ingredient for cooking Ukwa:

Corn/maize, (sweetcorn alternatively
Edible potash – for fast cooking time (alternatively use a pressure cooker )
Vegetable –bitter leaves, spinach

Preparation

For dried Ukwa – soak the desired quantity in the water overnight or for at least for 4 hours
Edible potash is optional if you don’t have a pressure cooker/pot, and it doesn’t change the taste of the food. Dissolve in water, and set aside
Wash and debone dry fish, set aside
Soak stockfish in warm water, and add some pinches of salt
Be economical when adding stockfish stock to ukwa, the flavour is very strong and will overwhelm the breadfruit pottage.

Cooking Instructions:

Wash the soaked Ukwa thoroughly with plenty of water, and ensure there is no sand.
Put the washed Ukwa in a pot, and pour enough water about 2 inches above the Ukwa.
Cook until the Ukwa is soft when pressed
Add dry fish, stock fish or both
Add enough palm oil, a stock cube, and bitter leaves (optional), salt & pepper to the cooked breadfruit.
Stir well, cover and simmer on medium heat until the palm oil changes colour from red to yellow.

Enjoy!!!

Additional Information

You may have to add water whilst cooking so it important to observe the progress.
Remember to sieve out any excess water which is also a creamy and delicious side dish (soup).
If using dried bitter leaves, add halfway through the cooking – to allow enough time for it to soften.
Frozen fish (eg croaker, mackerel) and chicken should be cooked and served on the side and not inside the ukwa
If cooking with pressure cook – you can add all the ingredients at the same time, with about 1 ½ inch of water over the level of the breadfruit.

Some Tips When Buying Ukwa 'African Breadfruit'

For those in diaspora, the best option is a sealed package dried instead of frozen Ukwa – this helps maintain its natural exotic taste and aromatic smell.
Always check for the colour consistency – colouration is evidence of a poor drying process
Unlike rice, Ukwa decreases in volume when cooked; as such adjust the quantity accordingly
Preferably buy the Ukwa with more whole seeds rather than broken (small
pieces) – easy to wash and remove any sands.