…whetting your taste bud one meal at a time
Hey guys!!! It’s another memorable holiday and I am in at sharing with you most food you could make why spending your holiday with family. If you have not read my blog post on how to cook Breadfruit, please do so as you get a comprehensive information on breadfruit and you will also explore the previous recipe.
For this recipe, I will be showing a different way to make your healthy yummy breadfruit (ukwa). Trust me this is an awesome sauce. It is healthy, tasty and nourishing. I have never cooked my ukwa with carrots but I wanted something different and delicious. I also added fresh tomatoes and parsley leaves. Guys this is not just delicious, the look is yum and mouthwatering and you can’t wait to get it down your throat.
Ukwa (breadfruits) has tons of health benefits and you can head over to my previous recipe on how to prepare ukwa to get that whole information.
I will leave it here quick and simple. Cooking ukwa can really take much time especially if you are using dried ukwa. The good news is that you can always use pressure pot and get it done quicker. Now if you don’t have a pressure pot, ensure to soak the ukwa overnight before cooking. Also adding some edible potash can make it cook quicker.
I didn’t use edible starch or pressure pot, so I relaxed and took my time, besides I wasn’t in a hurry. While cooking on a high heat be ready to be checking it out consistently and topping up the water until its soft.
If you are in Nigeria or in Africa, you can get it on the open market. If you stay overseas, you can get it at any African stores or order online.
• 2 cups of African Breadfruit
• 3 teaspoons ground crayfish
• 2 stock cubes
• 2 teaspoons of palm oil
• Fresh parsley leaves
• 3 medium carrot
• 2 large fresh tomatoes
• Ginger powder
• 1 habanero pepper
• 2 dried chili peppers
• Salt (to taste)
❖ Wash the Ukwa carefully and watch out for stones and sands at the bottom, it will always settle down and place in a pot.
❖ Add enough water above the Ukwa and begin to cook.
❖ Wash and peel the carrots, then cut into tiny cubes
❖ Chop the habanero pepper, the fresh tomatoes, and the chili pepper and set aside.
❖ Chop the parsley, set aside.
❖ Don’t forget to check occasionally and add water when necessary.
❖ Once the Ukwa is tender, add water if necessary, add the chopped habanero pepper, the sliced tomatoes, the palm oil, stock cubes, a bit of ginger powder and salt. Cover to cook for about 5-7minutes.
❖ Add the crayfish, the chopped carrots, the chopped parsley leaves and stir. Also, add the chopped chili pepper to make it spicier.
Don’t let the water dry up completely, it will give it that yum look good when its cooled off and gets thick.
❖ Adjust the taste if required. Then turn off the heat.
❖ Then it’s ready to be served.