Entree: Nigeria – Igbo Southeast – Ukwa (Cooked African breadfruit seeds stewed with palm oil, smoked fish, and savory spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

- 2 cups (300 g) dried ukwa (African breadfruit) seeds, soaked overnight and drained
- 4 cups (960 ml) water or stock for cooking
- 8 oz (225 g) smoked fish, deboned and flaked
- 4 tbsp (60 ml) palm oil
- 1 medium onion, chopped (6 oz/170 g)
- 2 tbsp (15 g) ground crayfish
- 1 Scotch bonnet or habanero pepper, minced (about 0.5 oz/15 g) adjust to taste
- 2 seasoning cubes (Maggi or similar)
- 1/2 tsp (2.5 g) potash (kanwa) dissolved in 2 tbsp (30 ml) water, or 1/8 tsp (0.5 g) baking soda as substitute
- 2 tbsp (8 g) chopped scent leaves or bitter leaf
- Salt to taste

Instructions

1. Drain the soaked ukwa and place in a large pot with 4 cups (960 ml) water or stock. Stir in the dissolved potash (or baking soda) and bring to a boil, then reduce heat and simmer partially covered until the seeds are tender, about 25–40 minutes depending on freshness; add more water if needed.
2. While the ukwa simmers, heat the palm oil in a skillet over medium heat until hot but not smoking. Sauté the chopped onion until translucent, then add the minced pepper and ground crayfish and fry for 1–2 minutes to bloom the flavors.
3. Stir the flaked smoked fish into the ukwa, then add the onion–crayfish mixture along with the seasoning cubes. Taste and add salt as needed. Simmer gently for another 8–10 minutes so the flavors meld and the liquid reduces to a thick, stew-like consistency.
4. Fold in the chopped scent leaves or bitter leaf, cook 1–2 minutes more, then remove from heat. Let rest 5 minutes, fluff gently, and serve hot alongside fried plantains or as a hearty standalone entree.