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.
