Ukwa is a Nigerian delicacy particularly in the south-west region, most common with the Igbo. Ukwa is also known as breadfruit.
Ingredients
- 700g African breadfruit (ukwa)
- 2 medium dry fish
- 7g potash
- 2 small stock cubes
- 5-6 bitter leave
- Palm oil
- Pepper & Salt
Method
If you are making use of dry ukwa, soak it overnight but if fresh ugwu don’t soak
- Wash your dry fish and break into piece
- Wash the ukwa thoroughly because of sand and stone
- Pound the pepper
- Rinse the bitter leave
- Pour the washed ukwa into a pot
- Pour water to cover the ukwa
- Add the potash, dry fish and cover the pot; the ukwa is done if the seeds melt when pressed
- Add palm oil, pepper, stock cubes, and salt to taste to the cooked ukwa
- Stir and cover to cook on medium heat for 5 minutes
- Stir and add bitter leaves
- Cover and leave to simmer
Once finish with the cooking, serve with wine, cold drink, juice or palm wine.
