Ukwa, which goes with the botanical name Treculia Africana is also known in English as African breadfruit. The meal is a highly nutritious delicacy eaten by most people in the Southeastern region of Nigeria. It is a special meal made into porridge or fried and eaten with palm kernel nut or coconut. The meal, which contains essential vitamins and minerals, is also rich in protein, carbohydrate, fiber, fat, oil.<\/p>\n
Though the meal is most common to the Igbo tribe, it also has a name from the other tribes in Nigeria. It is called Afon in Yoruba, Ize in Benin, Jekri Sobo in Ijaw, and Ediang in Efik. Asides from being cooked, you can also make it into snacks, cakes, drinks, and many more.<\/p>\n
Ukwa has been in existence since B.C and has been serving as a meal mostly to the Igbos. The seeds are similar to the breadfruit found and eaten in the Caribbean and South Pacific, though a little different, which brought about the English name breadfruit. The fruit grows to an approximate size of a large watermelon and they are not plucked from the tree; instead, they are allowed to fall after ripening.<\/p>\n
The fruits are kept or covered with a jute bag to rotten to make the extraction of the seeds easier. It is then smashed on a rock or broken into pieces, after which they are washed to remove the slimy substance. After the cleaning process, it is then dried to make it easier to remove the husk. Finally, the seeds are kneaded with bottles or rollers to easily remove the husk before the final cleaning. It is dried under the sun to remove the moist before storage to avoid spoilage.<\/p>\n
Ukwa is prepared in so many ways by the Igbos after the extraction of the seed. Some eat it plain or make it into porridge, while some prefer eating it fried with palm kernel or coconut. In most parts of the Igbo land, the food is served mainly at big events because of its rich content. The food to date has remained one the best delicacies in the tribe that portrays much value to anyone it is served to.<\/p>\n