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Saturday, November 28, 2015

Simple Ukwa African Breadfruit Porridge

Treculia Africana or African breadfruit grows throughout Tropical Africa. Breadfruits name is derived from the texture of the cooked fruit, which has a taste similar to potatoes. Breadfruits are large, cantaloupe-sized fruit, usually yellow-green in color, with hard, starchy white flesh similar to a potato. Skin texture ranges from smooth to rough to spiny. 

Breadfruit
Breadfruit 

Ripe breadfruit is eaten fresh cooked and when cooking smells like fresh baked bread. Breadfruit seeds are cooked similar to beans. Breadfruit goes by many names in Africa, blèfoutou or yovotévi in Bénin, afon in the Yoruba language, bafafuta in Hausa and Ukwa in Igbo. Simple Ukwa African breadfruit porridge is easy to make as side dish or a main meal.




Tip: Treat breadfruit as you would a potato.


Simple Ukwa African Breadfruit Porridge


Simple Ukwa Breadfruit Porridge
Simple Ukwa Breadfruit Porridge
Ingredients:

1 breadfruit cored, peeled and diced

1 teaspoon black pepper

1 medium chopped onion

1 teaspoon minced

1/4 teaspoon salt

1 cup vegetable stock


Directions:

In a large pot, add enough water to cover the breadfruit, simmer 20 minutes or until the seeds are soft. In a frying pan add onions, garlic, oil, and sauté, turn heat down, add stock, spices, and the breadfruit. Mix well top with butter and serve warm with any meat and soft bread.

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