INGREDIENTS
4 cups of ukwa
1 tbsp potash (akanwu)
Fresh short chili pepper
Crayfish
2 cups maize or sweet corn (optional)
Seasoning cube (Maggi)
Ugba
Salt to taste
Red oil (5 to 10 cl)
4 cups of ukwa
1 tbsp potash (akanwu)
Fresh short chili pepper
Crayfish
2 cups maize or sweet corn (optional)
Seasoning cube (Maggi)
Ugba
Salt to taste
Red oil (5 to 10 cl)
INSTRUCTIONS
Cook maize (corn) till it is very soft for consumption
Wash the ukwa, It is necessary to wash severally in a bowl with lots of clean water, I also use a plastic colander just to be sure that all hidden tiny stones are sorted out thuoroughly.
Put in a cooking pot and cook to boiling point before adding the potash, normally I dissolve the potash in water to filter out the residue, and then add the filtrate.
It is needful to note that Ukwa does not ever get soft (done) without the use of the catalyst (potash), I tried this when I was much younger and we cooked for more than four hours before we realized that something was missing. There is another ingredient that serves the same purpose as potash, it is in the form of ash gotten from the burning of palm fronds, it is locally called ngu and the people of Igbo prefer it above Akanwu (potash)
If you want to make Ukwa with ngu apply the same method as though you are using potash, dissolve in a cup of water allow for a minute or two then use the filtrate.
Cook till the ukwa is soft for consumption then strain some juice out in a pot making sure some of the breadfruit falls in because you would be serve your ukwa with the wide juice.....add your ingredients and mix well, taste occasionally and adjust seasoning....serve and plate as desired.
Cook maize (corn) till it is very soft for consumption
Wash the ukwa, It is necessary to wash severally in a bowl with lots of clean water, I also use a plastic colander just to be sure that all hidden tiny stones are sorted out thuoroughly.
Put in a cooking pot and cook to boiling point before adding the potash, normally I dissolve the potash in water to filter out the residue, and then add the filtrate.
It is needful to note that Ukwa does not ever get soft (done) without the use of the catalyst (potash), I tried this when I was much younger and we cooked for more than four hours before we realized that something was missing. There is another ingredient that serves the same purpose as potash, it is in the form of ash gotten from the burning of palm fronds, it is locally called ngu and the people of Igbo prefer it above Akanwu (potash)
If you want to make Ukwa with ngu apply the same method as though you are using potash, dissolve in a cup of water allow for a minute or two then use the filtrate.
Cook till the ukwa is soft for consumption then strain some juice out in a pot making sure some of the breadfruit falls in because you would be serve your ukwa with the wide juice.....add your ingredients and mix well, taste occasionally and adjust seasoning....serve and plate as desired.
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