Authentic Ukwa Recipe: Nigerian Breadfruit Delicacy

Ingredients

  • 2 cups of Ukwa (Breadfruit)
  • 5 cups of water
  • 1 teaspoon of salt
  • 2 tablespoons of red palm oil
  • 1 Ogiri Okpei (traditional Nigerian seasoning)
  • 1 teaspoon of powdered edible potash (food tenderizer)
  • 1 medium onion
  • 2 medium smoked mackerel (deboned)
  • 2 habanero peppers (or to taste)
  • 10 Utazi leaves
  • 2 stock cubes
  • 1 teaspoon of Ehu seeds (Calabash Nutmeg)

Steps and instructions

  1. Soak the ukwa seeds overnight or for at least 5-6 hours in a large pot of water.
  2. After soaking, rinse the ukwa seeds several times in cool water and put them into a sizeable pot.
  3. Add the powdered potash (food tenderizer) and water, and start cooking at medium heat. The potash serves to soften the ukwa seeds fast.
  4. While the Ukwa is cooking, debone the smoked mackerel, and crush the Ehu seeds.
  5. Once the ukwa seeds have softened and the water is almost dry, add the red palm oil, the onion (sliced), grounded Ehu seeds, crushed stock cubes, pepper and the Ogiri okpei.
  6. Stir well, add the smoked fish, and salt to taste. Then lower the heat, cover the pot and let it simmer until all the ingredients have blended.
  7. While the pot is simmering, wash and slice the Utazi leaves into tiny pieces. The Utazi serves to add a bit of bitterness to the ukwa food, thereby enhancing the taste.
  8. Add the sliced Utazi, stir and leave it on heat for another 5 minutes and you are done with cooking Ukwa.

Tools for making

  • Large pot - Needed to cook the ukwa seeds and other ingredients.
  • Knife - Used to debone the smoked mackerel and slice the Utazi leaves.
  • Cutting board - Provides a surface for chopping and slicing ingredients.
  • Measuring cups - Used to accurately measure the amount of ukwa seeds and water.
  • Measuring spoons - Needed to measure the salt, powdered potash, and Ehu seeds.
  • Stirring spoon - Used to stir the ingredients in the pot.
  • Cover/lid - Covers the pot while simmering the ukwa.

Recipe variations

  • Adding vegetables such as spinach or ugu (fluted pumpkin leaves) to the recipe for added nutrition and flavor.
  • Using smoked or roasted fish instead of smoked mackerel.
  • Replacing the red palm oil with vegetable oil or coconut oil for a different flavor profile.
  • Including protein sources like diced chicken, beef, or shrimp for a meaty variation.
  • Adding spices like curry powder, thyme, or garlic for a more aromatic and flavorful dish.
  • Using vegetable broth instead of water to enhance the overall taste.
  • Including other traditional Nigerian seasonings like crayfish or locust beans (iru) for a unique twist.
  • Experimenting with different chili peppers or hot sauces to adjust the spice level according to personal preference.
  • Adding coconut milk for a creamy and rich Ukwa dish.
  • Incorporating other herbs and spices such as basil, parsley, or ginger for additional depth of flavor.

Recipe overview

Ukwa, also known as Breadfruit, is a delicious and nutritious traditional Nigerian dish that is packed with flavor. Originating from the Eastern part of Nigeria, this recipe combines the creamy texture of softened Ukwa seeds and the smoky taste of fish, complemented by traditional Nigerian seasonings. It's a hearty dish that can be served as a main course for lunch or dinner. This recipe takes you through the process of preparing Ukwa, from soaking the seeds to adding the final touches of Utazi leaves for a taste of bitterness that enriches the overall flavor. Whether you're new to Nigerian cuisine or an experienced foodie, this Ukwa recipe is certain to provide a delightful culinary experience.

Common questions

  1. How long do I need to soak the ukwa seeds? - Soak the ukwa seeds overnight or for at least 5-6 hours.
  2. What is the purpose of adding potash to the ukwa? - Potash is added to soften the ukwa seeds quickly.
  3. What is Ogiri okpei? - Ogiri okpei is a traditional Nigerian seasoning made from fermented oilseeds.
  4. What can I use as a substitute for Ogiri okpei? - If you can't find Ogiri okpei, you can substitute it with iru (locust beans) or omit it entirely.
  5. What kind of palm oil should I use? - Use red palm oil for its distinct flavor and color.
  6. Can I use canned breadfruit instead of fresh? - It's best to use fresh ukwa for this recipe, but if fresh is not available, canned ukwa can be used as a substitute.
  7. Can I use a different type of fish? - Yes, you can use any smoked fish of your choice if smoked mackerel is not available.
  8. What if I don't have Utazi leaves? - Utazi leaves add a unique flavor, but if you don't have them, you can omit them or use a substitute like bitter leaf.
  9. Can I adjust the amount of pepper used? - Yes, you can adjust the quantity of habanero peppers according to your preferred level of spiciness.

Serving dishes and utensils

  • Large pot - A large pot is required for cooking the ukwa seeds and allowing space for all the ingredients.
  • Knife and cutting board - These tools are necessary for slicing the onion, habanero peppers, and Utazi leaves.
  • Measuring cups - Measuring cups are needed to accurately measure the water and ukwa seeds.
  • Spoons - Regular spoons are used for stirring the ingredients while cooking.
  • Potato masher or mortar and pestle - A potato masher or mortar and pestle can be used to crush the Ehu seeds and enhance their flavor.
  • Heatproof serving dish - A heatproof serving dish is useful for presenting the cooked ukwa to the table.
  • Plates and forks - Plates and forks are required for serving and eating the ukwa.

Origin stories

Ukwa is a traditional dish from the southeastern part of Nigeria, particularly popular among the Igbo tribe. It has been part of their culinary heritage for centuries. The main ingredient, Breadfruit (Ukwa in Igbo), is a tropical fruit believed to have originated from New Guinea and the Philippines, but it was spread across the Pacific Islands and eventually made its way to West Africa, including Nigeria. The breadfruit tree was even transported to the Caribbean by Captain Bligh on the famous ship, the Bounty, in the 18th century. The beauty of Ukwa lies in its simplicity and nutritional value. This Igbo delicacy is highly revered and often reserved for special occasions. The process of preparing Ukwa, from soaking the seeds to the final simmer, is a testament of the Igbo people's patience and love for good food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.