African Breadfruit (Ukwa) Porridge

This dish is made with the seeds of the African BreadFruit.  Very nutritious and super filling.

I experienced Ukwa for the first time during my teenage years in eastern Nigeria. Thanks to my sister’s MIL, who gifted me with a large bag of dried Ukwa, this dish graced our table this weekend.

Ukwa is reminiscent of beans or lentils.  When cooked, it has a texture similar to black eyed beans, the taste is a cross between lentils and beans, and is really great at absorbing flavors while cooking.

This dish took a really long time to cook, but the result was worth it!

African Breadfruit (Ukwa) Porridge
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 cups of dried ukwa seeds (triple washed as seeds sometimes come with some sand and debris)
  • 2 tbsp of crayfish
  • 2 stock cubes
  • 1 large onion (sliced thinly)
  • 1 tbsp cameroon pepper (optional)
  • ¼ palmoil
  • 4 large pieces of smoked catfish (washed and deboned)
  • 20 cups of water
Instructions
  1. Pour the washed Ukwa seeds into a pot/pressure cooker.
  2. Add 10 cups of water.
  3. Cook for about 90 minutes or until the water dries up.
  4. Check the texture of the seeds for softness. They should be soft enough to easily mash between two finger tips.
  5. If the seeds are not as soft, pour the remaining 10 cups of water and cook for 60 minutes.
  6. Check for softness.
  7. When the seeds become soft, pour the entire contents of the pot into a bowl.
  8. Pour the onions and palmoil into the pot and cook on high heat for about 5 minutes or until the onions soften.
  9. Add pepper, stock cubes, crayfish, and smoked fish into the pot.
  10. While stirring, cook for 5 more mins.
  11. Pour about 2 cups of the Ukwa broth into the pot.
  12. Sieve out the Ukwa seeds from the broth, but ensure that you save the broth.
  13. Pour in the ukwa seeds into the pot add more broth as necessary (less broth = a thicker porridge)
  14. Tase, and add salt as needed.
  15. Stir and simmer for about 10 mins on low heat.
  16. Turn of heat and leave to cool.
  17. Serve.

Garnish with freshly sliced spring onions…

I hope you enjoy it as much as we did.

Oya Come Chop! 🙂

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