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Ukwa na Ugba (Breadfruit and African vegetable porridge)
These two hearty porridges, Ukwa with plantain and Ugba with beans and veggies, offer a nutritious, flavourful fusion of traditional Eastern Nigerian cuisine.
- Total Time: 1 hour 30 minutes
- Yield: 1 pot 1x
Ingredients
Ukwa Ingredients
- African breadfruit (ukwa)
- Tofu
- Unripe plantain, peeled and sliced
- Corn (optional)
- Water
- Pinch of potash (ngo)
- Salt, to taste
- Palm oil
- Hot leaves (Uziza)
Ugba Ingredients:
- Cooked akidi (black beans)
- Fermented ugba (oil bean slices)
- Sweet potato, diced
- Bitter garden eggs (likok), diced
- Onions (both grated and sliced as rings)
- Garlic, grated
- Pumpkin leaves
- Hot leaves (Uziza)
- Palm oil
- Salt, to taste
Instructions
Ukwa Instructions:
- Thoroughly wash the ukwa until the water runs clear.
- Place in a pot, cover completely with water, and bring to a boil.
- Dissolve a small amount of potash in water and stir into the ukwa to help soften it faster.
- Once ukwa is tender, add the sliced plantain and corn, cooking until they soften.
- Season with salt and serve for “white” breadfruit porridge.
- Add palm oil and hot leaves if making porridge.
Ugba Instructions:
- Wash all beans, ugba, and vegetables thoroughly.
- In a pot, lightly steam the black beans, sweet potato, and bitter garden eggs with minimal water.
- Add salt, grated onion, garlic, and ugba; continue to cook until water evaporates and vegetables are tender.
- Stir in palm oil and chopped greens (pumpkin and hot leaves), briefly heating through.
- Turn off the heat and garnish with onion rings on top before serving.
Notes
- Use minimal water for the ugba porridge so it steams rather than boils.
- Ensure the ukwa itself is very soft before adding secondary ingredients for the best texture and flavour.
- Clean and rinse all ingredients well to remove impurities.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Healthy Food
- Method: Cooking
- Cuisine: African