Today's breakfast inspiration is a combination of different things...
We have moimoi, pap with milk and chocolate, toasted bread and fruits (pineapple and papaya). This is the type of breakfast you eat and just crawl right back into bed... Perfect for weekends!
Today's lunch inspiration is an unconventional one - Ukwa (African Breadfuit).
ukwa porridge and cooked pumpkin (anyu)"
Botanically known as Treculia Africana, this super food is commonly eaten by the Igbos in Southeastern Nigeria. The name 'ukwa' simply refers to breadfuit seeds.
Ukwa has a very rich taste and is packed full of vitamins and minerals like potassium, calcium, beta-carotene, folic acid and vitamin C among others. It has countless health benefits; one of them being its ability to inhibit the absorption of glucose from the food we eat, thereby making it one of the best foods for people with diabetes.
How to cook Ukwa:
Step 1:
Pick out any stones or dirt from the seeds (just like picking beans). If you are using dried ukwa, soak the seeds overnight after picking and drain the next morning.
Step 2:
Rinse the seeds thoroughly with clean water and pour through a colander to get rid of any sand. Repeat this process until the water runs clear.
Step 3:
Put the rinsed ukwa into a pot, add hot water and some salt; cover and cook for 30-45 minutes or till the seeds are tender. (Tip: If you usually add potash as a catalyst when cooking ukwa, try this salt method and you won't use potash again).
Step 4:
Once the seeds are soft, you can either enjoy the ukwa as it is (plain) or turn it into a porridge by adding palm oil, pepper, ogiri, smoked fish and anything else you fancy.
Enjoy!!!
Yummy!
CHICHY'S KITCHEN ONLINE COOKING TUTORIALS!
For the full course outline and any other enquires, please send a WhatsApp message to 07051319848.
Have a great weekend!
BV Chichy.
Botanically known as Treculia Africana, this super food is commonly eaten by the Igbos in Southeastern Nigeria. The name 'ukwa' simply refers to breadfuit seeds.
Ukwa has a very rich taste and is packed full of vitamins and minerals like potassium, calcium, beta-carotene, folic acid and vitamin C among others. It has countless health benefits; one of them being its ability to inhibit the absorption of glucose from the food we eat, thereby making it one of the best foods for people with diabetes.
How to cook Ukwa:
Step 1:
Pick out any stones or dirt from the seeds (just like picking beans). If you are using dried ukwa, soak the seeds overnight after picking and drain the next morning.
Step 2:
Rinse the seeds thoroughly with clean water and pour through a colander to get rid of any sand. Repeat this process until the water runs clear.
Step 3:
Put the rinsed ukwa into a pot, add hot water and some salt; cover and cook for 30-45 minutes or till the seeds are tender. (Tip: If you usually add potash as a catalyst when cooking ukwa, try this salt method and you won't use potash again).
Step 4:
Once the seeds are soft, you can either enjoy the ukwa as it is (plain) or turn it into a porridge by adding palm oil, pepper, ogiri, smoked fish and anything else you fancy.
Enjoy!!!
Yummy!
CHICHY'S KITCHEN ONLINE COOKING TUTORIALS!
If you would like to learn how to make finger licking meals to wow your loved ones, then be sure to register for my online cooking tutorials coming up later this month. I will be sharing my twenty eight (28) best recipes with step by step instructions and videos. Do not miss it!!!
For the full course outline and any other enquires, please send a WhatsApp message to 07051319848.
Have a great weekend!
BV Chichy.
Garlic and water.
ReplyDeleteSee anyu!!...
ReplyDeleteI can't remember the last time I saw it...would love to eat it again with yam!!...
OMG!!!! Anyu is BAE!
DeleteChi chi where did you get Anyu now? You can only see it here during rainy season. Anyu and ukwa combo?, I'll try it someday. Oh I love our Igbo delicacies. Breakfast was fried plantain with pap and milk. I'll be making ofe onugbu with semovita for lunch
Good morning everyone
I miss Mrs Romas here
@Amanda: It's available all year round here in Warri. And you should try the ukwa and Anyu combo... it is Bae!
DeleteAmanda we had the same breaky.
DeleteLinda if you need anyu, Hala at me.
I am cooking it this afternoon sef with sweet yam. It's still available now she.
Chy Chy my name sake weldone dear.
Thanks dear
Deleteis Anyu that thing that looks like coconut?
DeleteNice one Chi's Kitchen.
ReplyDeleteCurrently eating my delicious peppery Spag.
Ewa ati Buredi
ReplyDeleteI love my breadfruit plain and simple. Just add a little fresh bitterleaf a minute before you bring it down. That's perfect.
ReplyDeleteKaiiii I ve been craving Ukwa for a long time!!
ReplyDeleteIs that why u are shouting?
ReplyDeleteLooks yummy for the tummy😍😍😍
ReplyDeleteI'm having coconut bread and milo this morning, afternoon is gonna be Okra and eba,😆can't wait to sit like a native doctor with nothing but pants on and devour my hot Eba , after which I will lie down on the spot😅till evening😅😅
No appetite biko. Na prayers this morning. God must answer. E too hard abeg.
ReplyDeleteUkwa is a sweet chomtin! To get the water to drink with the Ukwa while eating, "per boil" the Ukwa 1st ie cook for some mins until it's a bit soft, drain the water (good for bathing babies, makes the skin soft and smooooth!) Then add another water (just enough to cover the ukwa a bit) and cook until done
ReplyDeleteThen drain it and then prepare the ukwa as you wish. If the water settles, there's this white substance (from the ukwa) that's sweet as kilode 😆. I miss this food 😢😢😢
Nwa Nsukka!!..
ReplyDeleteUkwa and ayu is bae!
ReplyDeleteIn other news,there is thing 'ede' (cocoyam)does to oha soup that achi and of or can do do.
Who agrees?
This thing#
DeleteYou're right tho... Cocoyam is the best thickener for oha soup
DeleteAlright... Reduce your tone next time
ReplyDeleteAm skipping breakfast
ReplyDelete