KFB Foodie Talk: How to make Ukwa Na Onugbu Porridge

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature –  is basically for ladies and ‘guys’ that are interested in learning how to cook better  ;).

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
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.

How to make ukwa porridge na onugbu  
• Prep Time: 10 minutes
• Cook Time:1 hour
• Misc:           Serve Hot
• Level:          Easy

• 3 cups ukwa
• 1 tbsp. potash (Akaun)
• 1 scotch bonnet
• 2 medium sized fish, i used smoked panla
• 1/2 cup palm oil
• 1 cup Onugbu (bitter leaf), washed
• Salt to taste
Step 1: Pick the ukwa to remove the chaff or stones that might be in it. Rinse and place in a pot. 
Step 2: Dissolve the potash in 1 cup of water and strain the
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. 
Step 3: At this point, you can add salt to taste and leave the
ukwa to simmer for 5 minutes before straining out the excess water into a
different pot. This should be set aside. 
Step 4: Now it’s time to mix the ukwa with the rest of the
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. 
Step 5: Turn down the burner and add the washed bitter leaf. Stir
everything together and leave to simmer for 5 minutes before turning
off the burner. Serve alone or with the ukwa water. 

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