Breadfruit id known scientifically as
Artocarpus camansi and locally as
Ukwa .
Ukwa is a heart-friendly meal and is also an excellent source of potassium. It is a local favourite in the eastern part of the country, it can also be roasted and eaten with coconut.
This recipe was culled from
Dooney’s Kitchen.
Ingredients
- 3 cups of Ukwa – depending on how many people you are feeding
- 1cup of shredded smoked fish
- Palm oil
- Salt
- Seasoning cubes
- 2 – 3 pieces of ata rodo – scotch bonnet/habanero epper
Instructions
(Please note that Ukwa takes a long time to cook).
- Rinse the Ukwa, add water to the pot to cook it. Then you add shredded smoked fish.
- Place the pot on high heat and cook till ukwa softens, just like you would with beans.
- Once it has softened sufficiently, check the water level. If it has absorbed all the water, add a little more, just enough to top it, then add fresh pepper, palm oil, salt and 1 seasoning cube.
- Stir and just let it cook, till the palm oil and pepper mesh with the flavour of the Ukwa and the pale cream colour has changed to a brown shade of yellow.
- You may wish to mash it slightly with a wooden spoon to make it more creamy like beans pottage.
