TOTAL COOKING TIME – 45 MINS
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)
- Dry fish
- Kpomo (Cow skin)
- Palm oil
- Bitter leaf
- Stock cubes
- Potash or palm ash
- Fried fish/chicken/turkey/beef