|Typical Values||100g Provides:|
Here's a step-by-step guide on how to prepare Ukwa:
- 2 cups of dried Ukwa (African breadfruit seeds)
- Water for soaking and cooking
- Salt to taste
- Optional seasonings: onion, crayfish, palm oil, pepper, and/or other preferred spices
Soak the Ukwa seeds: Place the dried Ukwa seeds in a large bowl and cover them with water. Soak the seeds overnight or for at least 6-8 hours to soften them.
Remove the skin: After soaking, drain the water from the seeds. Using a knife or your fingers, peel off the brown skin covering each seed. This step can be time-consuming but is important to remove the tough outer layer.
Rinse the seeds: Rinse the peeled Ukwa seeds thoroughly under running water to remove any remaining skin or debris.
Cook the Ukwa: In a large pot, add the peeled and rinsed Ukwa seeds. Pour enough water into the pot to cover the seeds completely. Bring the water to a boil over medium heat.
Boil and parboil: Once the water comes to a boil, reduce the heat to low and let the Ukwa simmer for about 15-20 minutes. This initial boiling helps to soften the seeds further.
Drain and rinse again: After parboiling, drain the water from the pot. Rinse the Ukwa seeds again under cold running water to remove any residual starch.
Cook the Ukwa with seasonings: Return the parboiled Ukwa seeds to the pot. Add enough water to cover the seeds once again. If desired, add salt and any other preferred seasonings such as diced onion, crayfish, palm oil, pepper, or other spices for flavoring.
Simmer until tender: Place the pot back on the stove over low to medium heat. Cover the pot and allow the Ukwa to cook, stirring occasionally, until the seeds become tender and the consistency turns into a porridge-like texture. This may take about 1 to 1.5 hours, depending on the desired tenderness.
Adjust seasoning and serve: Taste the cooked Ukwa and adjust the seasoning if needed. Add more salt or spices according to your preference. Serve the Ukwa while it's hot as a main dish or side dish.
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