THE MAISON
Igbo Roasted Palm Kernel & African Breadfruit Snack

Roasted Aki & Ukwa

Igbo Roasted Palm Kernel & African Breadfruit Snack

A beloved Igbo snack pairing golden roasted African breadfruit seeds with deeply toasted aki for a warm, earthy crunch rooted in southeastern Nigerian foodways.

PREPARATION

15 minutes

COOKING

35 minutes

TOTAL TIME

50 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

A beloved Igbo snack pairing golden roasted African breadfruit seeds with deeply toasted aki for a warm, earthy crunch rooted in southeastern Nigerian foodways.

THE MAISON METHOD

Preparation Method

  1. Sort the ukwa: Spread the dried ukwa on a tray and remove any stones, husks or damaged seeds. Rinse thoroughly under cool running water.
  2. Soak briefly: Place the ukwa in a bowl, cover with warm water and soak for 10 minutes. Drain well and spread it over a clean kitchen towel until the surface moisture has evaporated.
  3. Prepare the aki: Sort and wipe the whole aki clean, removing loose fibers and any damaged pieces. Keep the kernels in their hard shells during roasting.
  4. Preheat the oven: Heat the oven to 350°F. Arrange the aki in a single layer on a heavy, rimmed baking sheet.
  5. Begin roasting the aki: Roast for 10 minutes, shaking the tray once so the aki heats evenly.
  6. Add the ukwa: Add the drained and thoroughly dried ukwa to the tray. Spread everything into an even layer and return it to the oven.
  7. Roast until fragrant: Continue roasting for 20–25 minutes, stirring every 7–8 minutes, until the ukwa is golden, crisp and nutty and the aki is deeply roasted.
  8. Season lightly: Remove the ukwa from the tray and sprinkle it with sea salt while warm, if desired. Allow the roasted aki to cool until it can be handled safely.
  9. Crack the aki: Use a nutcracker or small kitchen mallet to open the hard aki shells. Discard the shells and retain only the edible kernels.
  10. Combine and serve: Mix the roasted aki kernels with the warm ukwa. Serve immediately or cool completely before transferring to an airtight container.

A NOTE FROM THE MAISON

Maison Notes

Dry the soaked ukwa thoroughly before roasting. Excess surface moisture will cause it to steam instead of developing its characteristic toasted crunch.
The aki shells are not edible. Crack them carefully after roasting and inspect the kernels closely to ensure no shell fragments remain.
For stovetop preparation, roast the aki and ukwa separately in heavy dry pans over medium-low heat, stirring continuously to prevent scorching.

PLEASE NOTE

Allergen Information

Contains palm kernel and African breadfruit seeds. Individuals with tree-nut, seed, latex or breadfruit sensitivities should consult their healthcare professional before consuming. Check all packaged ingredients 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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