· Treculia Africana or African breadfruit grows throughout Tropical Africa.
· Breadfruit 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 of breadfruit ranges from smooth to rough to spiny.
· 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 Benin, afon in the Yoruba language, bafafuta in Hausa and Ukwa in Igbo.
Simple Ukwa African breadfruit porridge is easy to make a side dish or a main meal.
Tip: Treat breadfruit as you would a potato.
|Simple Ukwa Breadfruit Porridge|
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
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.