THE MAISON
Igbo • Southeastern Nigerian Culinary Heritage

Classic Ukwa Porridge

Igbo African Breadfruit Porridge

Tender African breadfruit simmered with palm oil, smoked fish, crayfish and traditional seasonings to create a comforting Igbo heritage porridge.

PREPARATION

20 minutes

COOKING

1 hour 30 minutes

TOTAL TIME

1 hour 30 minutes

SERVES

1 hour 50 minutes

FROM THE MAISON PANTRY

Ingredients

  • 4 cups CaMasi Maison™ Premium Dried Ukwa
  • 10 cups water, divided and adjusted as needed
  • ½ teaspoon food-grade potash, also called akanwu, optional
  • 6 ounces dried catfish or mangala, soaked, rinsed and deboned
  • ⅓ cup natural red palm oil
  • 1 medium onion, finely chopped
  • ¼ cup ground crayfish
  • 1 tablespoon ogiri okpei, optional but traditional
  • 1–2 habanero peppers, finely blended or adjusted to taste
  • 1 teaspoon ground Cameroon pepper
  • 1 teaspoon natural bouillon powder, optional
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • ½ cup finely sliced washed bitter leaf, optional
THE MAISON METHOD

Preparation Method

  1. Sort the ukwa: Spread the dried ukwa on a tray and inspect it carefully. Remove any stones, shells, damaged grains or foreign material.
  2. Wash thoroughly: Place the ukwa in a large bowl and wash it repeatedly in cool water. Rub the grains gently between your palms and drain until the water becomes mostly clear.
  3. Soak the ukwa: Cover the washed ukwa generously with fresh water and soak for at least 6 hours or overnight. Drain and rinse again before cooking.
  4. Begin cooking: Transfer the soaked ukwa to a large, heavy-bottomed pot. Add 7 cups of fresh water and the optional food-grade potash.
  5. Cook until nearly tender: Bring to a boil, reduce the heat to medium-low and cover partially. Cook for 50–70 minutes, stirring occasionally and adding hot water as needed, until the grains are nearly tender.
  6. Prepare the dried fish: While the ukwa cooks, rinse the softened dried fish thoroughly. Remove all bones and tough skin, then break the flesh into medium flakes.
  7. Add the savory ingredients: Stir the dried fish, chopped onion, ground crayfish, ogiri, blended habanero, Cameroon pepper, optional bouillon and 1 teaspoon of sea salt into the nearly tender ukwa.
  8. Develop the porridge: Add the palm oil and enough of the remaining hot water to maintain a loose porridge consistency. Cover partially and simmer for 15–20 minutes.
  9. Thicken naturally: Use the back of a wooden spoon to mash a small portion of the softened ukwa against the side of the pot. Stir it back into the porridge to create a creamy sauce while leaving most of the grains intact.
  10. Add the bitter leaf: Fold in the sliced bitter leaf, if using, and simmer uncovered for another 5 minutes.
  11. Balance the seasoning: Taste and adjust the remaining sea salt and pepper. Add a small amount of hot water if the porridge becomes too thick.
  12. Rest and serve: Remove the pot from the heat and allow the porridge to rest for 5–10 minutes before serving warm.

A NOTE FROM THE MAISON

Maison Notes

Older dried ukwa may require a longer soaking and cooking time. The grains are ready when they are creamy inside but still retain their distinct oval shape.
Use only food-grade potash intended for cooking. Add it sparingly because too much can produce an unpleasant flavor and excessively soften the breadfruit.
For an oil-free preparation, omit the palm oil and season the tender ukwa simply with sea salt and pepper. The naturally rich cooking liquid may be served alongside it.
Classic Ukwa Porridge may be enjoyed alone or paired with roasted corn, fried fish, roasted yam or ripe plantain.

PLEASE NOTE

Allergen Information

Contains fish and shellfish from the dried fish and ground crayfish. Bouillon, ogiri and packaged seasonings may contain additional allergens; check their labels before use. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Dried Ukwa

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