Ukwa (Breadfruit Porridge) is a traditional Nigerian recipe (from the Igbo tribe) for a classic dish of yellow breadfruit porridge made with dried breadfruit served topped with a smoked and dried fish. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Breadfruit Porridge (Ukwa).
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This is a classic Igbo dish made from dried breadfruit 'beans'.
Ingredients:
4 cups ukwa (dried breadfruit 'beans')
1 sprig bitter leaf
1 smoked and dried fish, broken into pieces
salt to taste
1 Maggi cube, crumbled
dried crayfish, powdered
ground ogilisi (Newbouldia laevis) leaves
red palm oil
Method:
Pour the ukwa into a large bowl of cold water. Set aside to soak for 1 hour then drain the water and keep replacing the water and rinsing until it runs clear. During this time rub the ukwa beans between your hands so the backs slough off and are removed with the run-off.
Finally, grab the ukwa in you hands and transfer to a plate. Wash one more to ensure the ukwa is free of sand then transfer to a pressure cooker. Almost fill the pressure cooker with water then secure the lid and pressure cooker on full pressure for 40 minutes. Allow the pressure to reduce naturally, open the pressure cooker and if there is still liquid allow it to boil until the ukwa is dry.
The ukwa should now be soft enough to easily mash with your fingers. Transfer to a pan, pour in enough water to cover, add 1 sprig bitter leaf then bring to a boil and cover the pot.
Add in the dried fish pieces and stir to combine. Cook for 5 minutes then add the Maggi cube, 1 tbsp dried crayfish, 1 tbsp ground ogilisi and season to taste with salt.
Stir in 4 tbsp red palm oil (enough to colour the ukwa but not to over-power). Continue cooking until the ukwa has thickened to your liking. Spoon into bowls and serve.
You can serve the ukwa as is, or serve as an accompaniment to fried catfish.
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