Ukwa Soup Recipe | Delicious African Breadfruit Dish

163

 

 It’s evening again, and the entire compound is aglow with the moon’s beaming smile. We race towards the Ukwa tree and huddle close to each other as we await Nana, our grandmother, ‘s moonlight tales. 

Nana, as we fondly call her, delights us with folklore and tales from decades ago. Stories of historic feats and conquests by warriors hold our gaze as we listen attentively under the moonlit sky. The night’s highlight was when Nana would ask us to share the moral lessons learned from the stories, and we would try our best to impress her with our responses because that came with a prize……shreds of dry fish and a sumptuous Ukwa porridge.

 

More than providing a shed for communal gatherings, especially in village squares and communal grounds, the Ukwa tree stands as a symbol of abundance and life amongst the Ibo people of Nigeria. It embodies a deep connection to nature, a recurring theme in many Ibo folktales. These stories often highlight the harmony between humans and their natural environment, and gathering under a significant tree like the Ukwa tree reinforces this connection. 

 

Ukwa, scientifically known as Treculia Africana and commonly known as African Breadfruit, is a large, evergreen tree that produces breadfruit seeds. These seeds have been a vital part of the Igbo diet for centuries. The tree grows abundantly in the tropical rainforests of Nigeria, making it a readily available resource for the Igbo people. Historically, Ukwa has been more than just sustenance; it is a food that carries deep cultural and spiritual significance. It is often associated with festivals, communal gatherings, and traditional ceremonies. The preparation and consumption of Ukwa are seen as acts that reinforce community bonds and cultural continuity.

 

Nutritional Value

Ukwa is highly nutritious, partly explaining its long-standing popularity among the Igbo. It is rich in protein, vitamins, and minerals, making it an excellent food source. The seeds are particularly valued for their high carbohydrate content, which provides a significant energy boost. Additionally, Ukwa is a good source of dietary fibre, aiding in digestion and overall gut health.

 

Now that we’ve explained the nutritional benefits of this fantastic, rich food, it’s time to share the recipe! Here is a step-by-step guide to preparing this traditional meal.

 

Firstly, here are the ingredients you’ll need to make a delicious Ukwa meal.

 

Ingredients

•     2 cups of dried Ukwa (African breadfruit seeds)
•     ½  teaspoon of potash ( also known as akanwu, as a traditional alternative) or baking soda
•     Water (enough to cover and cook the Ukwa)
•     One medium-sized onion ( chopped)
•     Two tablespoons of palm oil
•     One teaspoon of ground crayfish
•     Salt to taste
•     Pepper to taste
•     Optional: chopped fresh vegetables (e.g. bitter leaves or spinach)
•     Smoked fish or meat

 

How to prepare Ukwa 

 Method

1. Clean the Ukwa Seeds

   Start by picking through the Ukwa seeds to remove any stones or debris. Afterwards, rinse the seeds thoroughly in clean water.

2. Soak the Ukwa

    Place the cleaned Ukwa seeds in a large bowl and cover them with water. Soak the seeds overnight or for at least 6-8 hours. This helps to soften the seeds and reduce cooking time. 

3. Boil the Ukwa

   Drain the soaked Ukwa seeds and transfer them to a large pot. Then, add fresh water to cover the seeds generously.

    Add the baking soda (or potash) to the pot. This helps to soften the seeds during cooking further. Bring the pot to a boil over high heat, then reduce the heat to medium and let it simmer. Cook until the seeds are tender, usually about 1-2 hours. The seeds should be soft but not mushy.

4. Drain and Rinse

    Once the Ukwa seeds are cooked to your desired tenderness, drain the water and rinse the seeds in fresh water to remove any residual baking soda or potash taste.

5. Season and Cook

   Return the drained Ukwa seeds to the pot. Add the chopped onion, palm oil, ground crayfish, salt, and pepper. At this stage, add chopped vegetables, smoked fish, or meat. Then, stir well with a small amount of water (just enough to create a thick, porridge-like consistency). Cover the pot and simmer over low heat for about 10-15 minutes, allowing the flavours to blend.

 

6. Serve

   Once cooked, taste and adjust the seasoning if necessary. Serve the Ukwa hot as a main dish or a side.

 

Tips

Here are some tips to enhance the cooking of Ukwa

•     Potash Substitute

 If you don’t have potash, baking soda could work as a substitute to soften the Ukwa seeds.

•     Additions

 You can customise your Ukwa with additional ingredients like smoked fish, meat, or fresh vegetables to enhance the flavour and nutritional value.

•     Consistency

 Adjust the water during the final cooking stage to achieve your preferred consistency. Some people like their Ukwa to be soupier, while others prefer a thicker porridge. 

The Igbo people’s enduring love for Ukwa is a testament to the deep connection between food, culture, and identity. Ukwa is not merely a dish but a symbol of heritage, tradition, and community. Its nutritional benefits and cultural significance ensure that Ukwa will remain a beloved staple in Igbo cuisine for generations to come.