I love how versatile ukwa can be. It could be eaten as a snack e.g aki na ukwa, It could be prepared with maize or even prepared the traditional way.
Some people would argue that cooking ukwa the authentic traditional way
is to mash it up and serve it with the liquid (ukwa agworagwo), some
others would prefer it cooked plain also (without oil) but not mashed,
others would argue that it’s best eaten in porridge form with maize or
leaves such as scent leaf or bitter leaf.
bottom line is, no matter how you cook it you’re bound to enjoy it.
This time i decided to make something different from the norm…Ukwa
porridge with bitter leaf. My grandmum loves it this way so believe me
when i say the taste is out of this world. Apart from being tasty, you’d
also get some medicinal benefits from the onugbu
which is used to treat fever, malaria, hepatitis, diarrhea, dysentery,
cough, Stomach ache, Head ache, Scabies, Gastro intestinal disorders
e.t.c. It also reduces the sugar level of the body for those watching their sugar intake so feel free to add a generous amount of it.
• Prep Time: 10 minutes
• Cook Time:1 hour
• Misc: Serve Hot
• Level: Easy
fluid into the pot with ukwa making sure you don’t add the residue. Pour
water, just enough to cover the ukwa in the pot and cover the pot. Cook
on medium heat for about 30 minutes or until the ukwa gets soft. You
could check this by squeezing one cooked seed between your fingers. If
it crushes easily, then the ukwa is cooked.
ukwa to simmer for 5 minutes before straining out the excess water into a
different pot. This should be set aside.
ingredients to turn it into porridge. Add the washed fish, chopped
pepper, crushed seasoning and palm oil. Cover the pot and leave to cook
further for about 15 minutes.
everything together and leave to simmer for 5 minutes before turning
off the burner. Serve alone or with the ukwa water.