African Breadfruit (Ukwa) Recipe

To cook African breadfruit, start by rinsing 3 cups of breadfruit under running water. In a pot, cook a piece of stockfish with a little water for about 10 minutes until softened. Then, add the rinsed breadfruit, cover with water, and bring to a boil. Reduce the heat and let it simmer for 40-50 minutes until the breadfruit is soft when pierced with a spoon. Finally, separate the water, add the cooked stockfish, a pinch of salt, a little oil, red pepper, and optional bitter leaf, and stir well.

Yes, African breadfruit can be made suitable for a vegan diet by omitting the stockfish. You can enhance the flavor with additional spices or vegetables instead. The breadfruit itself is a nutritious, plant-based ingredient that fits well into vegan and vegetarian meal plans.

If you don't have stockfish, you can substitute it with other protein sources like tofu, tempeh, or even chickpeas for a plant-based option. For a non-vegetarian alternative, you could use smoked fish or shrimp to maintain a similar flavor profile.

To store leftover African breadfruit, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Just make sure to separate the breadfruit from any added ingredients before freezing.

African breadfruit pairs well with a variety of dishes. You can serve it alongside stews, grilled meats, or vegetable dishes. It also complements spicy sauces and can be enjoyed with a fresh salad for a balanced meal.