How to cook Ukwa

African breadfruit is in its very own nourishment class. I was not certain where to put it but rather at last settled for beans area since breadfruit seeds are most like beans. It is known as Ukwa in Igbo and the logical name is Treculia africana. 

Ukwa is such an adaptable nourishment with a characteristic tasty flavor. It can be cooked plain with no fixing, not in any case salt and it will taste incredible particularly when arranged with crisp Ukwa. It can be cooked and eaten with coconut or palm piece. It can likewise be set up as a porridge which is the thing that this page is about.

Fixings

• 700g African Breadfruit
• 2 medium dry fish
• 2 little stock shapes
• 7g palatable potash
• Palm oil (enough to shading)
• 5-6 new severe takes off
• Pepper and Salt (to taste)
• Normal increases to Breadfruit Porridge:
• White Puna yam
• Corn/Maize, you can likewise utilize sweet corn

Notes on the fixings 

• Crisply peeled ukwa or dried ukwa can be utilized for this formula.
• You can utilize stock fish rather than dry fish or both.
• By new biting leaves I mean intense leaves that have NOT been washed and crushed.
• Continuously add enough palm oil to make your Nigerian dinners look appealing.
• Consumable potash goes about as nourishment tenderizer. Just a little amount ought to be utilized. On the off chance that you are fortunate to purchase crisply dehusked ukwa seeds from a similar tree, you won't have to utilize the sustenance tenderiser. I don't have the foggiest idea about any other option to palatable potash.
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Before you cook the Ukwa 

• In the case of utilizing dry ukwa, absorb it overnight a lot of icy water. In the case of utilizing crisp ukwa, skirt this progression.
• The following day, douse, debone and wash the dry fish or stock fish and break into pieces.
• Wash the ukwa altogether in cool water. Stones and sand for the most part settle at the base so keep an eye out for those.
• Pound the pepper.
• Wash the astringent leaves and put aside.

Cooking Directions 

• Put the altogether washed ukwa in a sizeable pot. I utilized a weight pot as a part of the video underneath on the grounds that it cooks the ukwa much quicker.
• Pour enough water to cover the ukwa. The level of water ought to be around 1 inch over the level of the ukwa.
• Include the eatable potash. Include the dry fish or stock fish, cover the pot and cook till well done. The ukwa is done when the seeds dissolve when squeezed. You may need to beat up the water while cooking so watch it intently. In the event that utilizing a weight pot, beat ups won't be essential.
• Add enough palm oil to the well done ukwa, include pepper, stock shapes and salt to taste.
• Blend. Cover and cook on medium warmth till the palm oil changes shading from red to yellow. This ought to take around 5 minutes.
• Blend and include the astringent clears out.
• Cover and leave to stew or till the leaves wither yet at the same time green and the ukwa is prepared to be served.
• Cooking Ukwa with a Pressure Pot
• On the off chance that you have a weight pot, ukwa is one of the Nigerian formulas that you ought to utilize it for on the grounds that it cuts the cooking time by a great deal.
• For weight pots, take after the bearings above up till Step 2.
• At that point for step 3, include eatable potash, dry fish or stock fish, pepper, salt to taste, stock blocks and palm oil.
• Cover, pressurize and cook for 30 minutes. I set the weight on my pot to 1 and my cooker to warmth 7 (my burner's warmth settings go from 1-9).
• Following 30 minutes with the above settings, the ukwa ought to be well done. Depressurize the pot under running water and include the astringent takes off.
• Cover and cook till the vegetables shrivel yet are still green. There is no compelling reason to pressurize the pot amid this progression.
• Blend and it's finished!

Note: Breadfruit Porridge gets thicker as it chills off so guarantee you have enough porridge in the feast when done.

Present with chilled palm wine, palmy. Awww! Then again whatever other chilled drink.