Nigerian Ukwa with Corn (African Breadfruit Porridge)
Ukwa with corn is a thick porridge of African breadfruit seed and boiled maize, a staple of eastern Nigeria. The seeds are simmered with a pinch of potash, a traditional alkaline salt that helps them soften, then finished in palm oil with grated onion and fiery scotch bonnet. The result is earthy, savory and hearty, and it shows how versatile ukwa is beyond its usual role as a stand-alone dish.
Instructions
Rinse the ukwa thoroughly in clean water so no grit or debris is left on the seeds.
Bring a pot of water to a boil and stir in a pinch of potash. Add the ukwa and simmer until the seeds are soft all the way through, then drain off the water.
Put a small amount of water and palm oil in a pan and heat it. Add the cooked ukwa, the boiled maize, the stock cube, the grated pepper and onion, and salt.
Simmer the mixture until everything is cooked through and the liquid has thickened to the texture of a porridge. Take the pan off the heat and serve while warm.
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