How to Cook and Enjoy Ukwa in Different Ways
To prepare Ukwa, the Ukwa seed is soaked for at least two hours or overnight, and then rinsed. They are then cooked in a pot or pressure cooker with seasonings like salt, chili, dried or smoked fish, and palm oil. Baking soda can also be used as a healthier alternative to edible potash (Akanwu, kanwa, kaun, or Keun). The cooked seeds can be eaten as a porridge meal with or without vegetables.
Ukwa seed can also be roasted and eaten as a snack with coconut, or cooked with other foods like corn. Dried ukwa can also be ground into flour and used to thicken soups, to make high protein ‘fufu,’ or as a gluten-free substitute in bakery products like breadfruit cakes and snacks.
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