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Ukwa Salad

Also known as Ukwa Salad (Breadfruit Salad)

Ukwa is the African breadfruit (Treculia africana), a large, dense seed that is one of the most celebrated and culturally significant foods of the Igbo people of South-Eastern Nigeria. Ukwa seeds are boiled for a very long time until tender, then dressed with palm oil, crayfish, potash and peppers to make a hearty, protein-rich dish.

Ukwa Salad, Nigerian cooking

Ingredients

  • 3 big cups of dried Ukwa seeds (African breadfruit seeds)
  • 1 small piece of potash (akanwu / kaun) — the size of a marble
  • 2 cooking spoons of palm oil
  • 2 big handfuls of ground crayfish
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • A small handful of uziza leaves, shredded — optional garnish
  • A handful of dried fish or stockfish, soaked and flaked — optional

Method

  1. 01

    Soaking the Ukwa. Wash the dried Ukwa seeds thoroughly. Soak in a large bowl of cold water for a minimum of 4 hours or overnight. This softens the seeds and reduces cooking time considerably.

  2. 02

    First Boiling. Drain the soaked seeds. Place in a large pot, cover generously with fresh water and add the piece of potash (akanwu). The potash is essential — it speeds up the softening of the very dense seeds. Bring to a vigorous boil, then reduce heat to a steady simmer. Cook for 1 hour, checking every 20 minutes and adding boiling water as needed to keep the seeds covered. Using a pressure cooker reduces this to approximately 30 to 40 minutes.

  3. 03

    Testing for Doneness. Test the Ukwa by pressing a seed between two fingers. It should be fully soft and easily squashed. If still hard, continue boiling until completely tender. This step cannot be rushed.

  4. 04

    Draining and Dressing. Once fully tender, drain the cooked Ukwa seeds thoroughly. While still hot, transfer to a large bowl. Add the palm oil immediately — the heat of the seeds will melt the oil evenly. Add the strained potash water (if you still have any), blended Atarodo, ground crayfish, crushed seasoning cubes and salt. Stir very well so every seed is coated in the dressing.

  5. 05

    Adding Flavour. Add the sliced onion and shredded fish (if using). Stir again. The Ukwa should be glossy, well-seasoned and richly coloured by the palm oil.

  6. 06

    Garnishing and Serving. Garnish with shredded uziza leaves if using. Serve warm in a bowl.

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