How To Cook Ukwa (Recipe 1)



First, soak your desired quantity of Ukwa to be cooked inside a bowl of water at least 2 hours before cooking time.

Put water in a pot and allow to boil, and then wash your soaked Ukwa into it. Allow to boil for 10/15 minutes, or less if you’re using a pressure cooker.

Add your Potash or palm ash softener (if you’re not using a pressure cooker), allow to boil for about 5 minutes.

Add your dry fish/soft kpomo/stock fish to boil alongside your Ukwa. (5 minutes).

And then add your crayfish, pepper (dry or fresh), season cubes – cover pot and allow to cook for about 5 minutes, and then add your bitter-leaf (optional).

Add salt to taste and leave for about 3 minutes.

Serve with either fried fish/chicken/turkey/beef

Holla, your Ukwa-porridge is ready to be enjoyed. You can serve with palm wine or any fresh drink of your choice.

Note: this cooked Ukwa variety is the same as Beans-porridge.


  • Ukwa (African breadfruit)
  • Water
  • Dry fish
  • Kpomo (Cow skin)
  • Palm oil
  • Pepper
  • Crayfish
  • Bitter leaf
  • Salt
  • Stock cubes
  • Potash or palm ash
  • Fried fish/chicken/turkey/beef

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