…whetting your taste bud one meal at a time
African breadfruit (Ukwa) is an edible traditional fruit, eaten in Nigeria and other West African country and central African. Igbo part of Nigeria calls it Ukwa.
It is eaten as a main dish and the seeds are of interest because of their high nutritional value. Ukwa seeds contain 38.3% carbohydrate, 17.7% crude protein and 15.9% fat. Readily available in many developing African countries.
The Scientific name is known as Treculia Africana and it can be an alternative to rice and yam. Ukwa can be ground into flour, pressed for oil and used as a flavoring in alcoholic drinks. They can also be dry-roasted and eaten as a snack.
It is known that African breadfruit is a good assistant in brewing because it is a source of fermentable sugars. Ever since I started eating cooked Ukwa, it has always been prepared a certain. I love eating Ukwa because of the high nutritional value.
The only downside to it is that it takes time to cook, but the good news is that pressure pot can get it done quicker. Also adding some edible potash can make it cook quicker. This is one of the food you should try, you will be amazed at the benefits and the natural flavor.
For people in Nigeria, you can get it at the open market. If you are in the United States, you can get it at the African Stores. The roasted Ukwa seed and coconut or Palm kernel is traditionally used as a Kolanut to welcome visitors and it can serve as an appetizer.
I will be giving you my recipe for cooking African Bread Fruit. Most people use palm-oil but I used a little bit of olive-oil and trust me, you can choose not to add any oil. To cook, African Breadfruit must be peeled and washed ahead of time. You can purchase the already peeled ones at the market. If you are to use dried Ukwa seed, soak overnight before cooking.
• 3 measuring cups of African Breadfruit
• Chicken breast
• Dry fish
• 2 teaspoons ground crayfish
• 2 stock cubes
• ¼ teaspoon edible potash (to make it tender)
• 2 teaspoons of olive oil
• Fresh parsley leaves
• 1 green bell pepper
• 1 green bell pepper
• Salt (to taste)
➢ Wash the Ukwa carefully and watch out for stones and sands at the bottom, for it will always settle down and place in a pot. (Reminder: Soak overnight if you are using dried Ukwa).
➢ Add the edible potash and add enough water above the Ukwa (1-2inch above).
➢ Debone and wash the dry fish, then set aside.
➢ Blend the peppers, set aside.
➢ Slice the parsley, set aside.
➢ Once the Ukwa is tender, add water if necessary, add the chicken breast, the Dry fish, the blended peppers, the crayfish, olive oil, stock cubes, and salt. Cover to cook for about 5minutes. (The good thing is that the softer it gets, the better).
Note: I like leaving little water after it’s properly done because it will get thicker when it must have cooled off.
➢ Add the sliced parsley and stir.
➢ Adjust the taste if required. Then turn off the heat.
➢ Then it’s ready to be served.