Breadfruit: The Nigerian Food They Fight For at Traditional Igbo Events | Flo Chinyere
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- Опубликовано: 30 сен 2024
- The Nigerian Food They Fight For at Traditional Igbo Events
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Hi, my channel is about Nigerian food and recipes especially the very classic and traditional Nigerian recipes, Nigerian food shopping, Igbo culture and village vlogs. Whenever i can i show live in Nigeria. Enjoy!
Nigerian food is yummy!
For People saying that they have not eaten ukwa (Breadfruit) for a very long time.
This is the season of Ukwa(Breadfruit)This is the best time u will get Ukwa a bit cheaper bc once dry season comes. It becomes only for the bourgeiois as the price will be Inflated.
That is business my mum does at the village and we will deliver to you anywhere and any quantity of your Choice.
Both Dried and Fresh are available at any quantity.
Please how do I get your contact I need ukwa
It's rich in fibre and it's nutritious. Good for diabetics. When we first visited the village in those days, we could see the breadfruit being soaked and washed near the local iyi (stream)
Yes, I heard it has a low GI making is good for diabetics. Processing ukwa is such a tedious task: meticulously remove the seeds from the fruit, leave it till the slime weakens, wash it off, precook, peel, pick the peels! Chai ooo! That's why I don't even complain about the high cost. It is worth it.
This ukwa looks delicious 😋 and well made. I like adding sweet corn to mine as well. Thanks for sharing Flo.
I think men are the gender that mostly like this corn addition. 😂
Thanks Chibuike. :)
@@FloChinyere You are welcome 🤗
I will cook it today
My first try as an adult
Wish me luck
Potassium hurts my husband's tommy.
I heard baking soda works for softening foods like Ukwa and Beans, either by pre-soaking or adding a small teaspoon to cooking. It is good to experiment first so not to waste the precious Ukwa. Strained ashes "Ngu" from firewood, works. I don't know if Nkanwu is same as Potash. Flo?
Precious ukwa... I like that you made me smile thank you
@@joanugwu1875 🥰
Joan you can try cooking it like that if using a pressure cooker. It may still be done enough to be enjoyable. For me I want that extra melting moistness. Have never used baking soda hence the doubts I expressed about it in the video.
Potash upsets most people's stomach but mostly when it's too much for the quantity of meal you are cooking. Only a small quantity is necessary, as you saw, I only added the very dilute solution of the potash.
Agus, yes akanwu is edible potash which is what I used. Ngu is not very accessible even for those that live in Nigeria. Some people do not know what it is as they've never heard of it 😂 before watching some of my videos. :)
I like my Ukwa Jollofed with sweetcorn and fish. In fact I love the way you made it. So lush 😊
Lush! hehehe Thank you. :)
In fact, that is what I am eating right now. Ukwa with sweet corn and dry fish.
Ukwa is a celebrated meal oh, I’ve not eaten it for a while now but this video has reminded me to cook the one I have at home🥰
A few people here implying that they forgot they have ukwa at home? That this video reminded them? Make una dey send am to me to prepare and enjoy on your behalves. 😂😂😂 Because how is that even possible?!
@@FloChinyere 😂😂😂😂 it’s true oh. I bought it from African store for over 3 months now but when I think of cooking it, I will just cook another thing because Ukwa takes time to cook🙈
U even get am for house, o gawd, and me dey here dey find how to get am for cross river
@@ezinnechikezie1055 Ah, I can imagine😀
I haven't had ukwa in a very very long while. This is actually one meal I haven't cooked on my own. Thanks for the straightforward and detailed recipe.
Wow! Sis we need to update ooo. Chai! Long time no ukwa.
you are welcome. :)
Sis chy, Enjoy your ukwa. I cook my own yesterday and Enjoy it as my mother's day dish. It was so Nice. I can't compare ukwa with any other food.
Incomparable ooo! Yes, ukwa is perfect mother's day meal. Happy Mother's day!
I have watched your videos for some years now. I subscribed to your channel just recently and I am commenting today for the first time. I'm convinced about you and your channel. Because of your motivation I'm desiring my own channel. On the other hand, ukwa is one of my best foods. I love cooking. Thank you for being an inspiration.
For real, ukwa is high up there in the list of people's favourite foods.
Good luck!
People that are willing to tear off their gele bcos of Ukwa 🤣🤣🤣🤣🤣
For real ooo!
Flo, I have never seen my Igbo friends eat Ukwa but this Ukwa looks like yam porridge I saw them eating at a picnic one time !!!
They were most likely not eating yam.porridge but Ukwa 😂I ... guess they didn't want to get you interested so that they won't share 😂😂😂
My favorite Nigerian food ❤
I use the ash from banana flower instead of potassium and it cooks the ukwa very well and safe. Try it flo.
Yes, also ash from plantain peels. Kudos. 👍
👍
Ukwa achi na aka ona agba👌👌👌this meal will make a big man loose his hone training asking for it😂😂😂.
😂🤣😂 Ukwa etelu ete!
Hello auntie Flo, are you still in Spain? How do you find ingredients? I live in Madrid and I am struggling, please send help
All this ingredients remove the real test of the Ukwa, it more delicious when you prepare it raw with peper and red oil
Yummy and colourful. I Just remembered i have ukwa at home😅. My favourite of all time
Nwa Lady forget kwa? Biko bring it let me cook and enjoy for you. 😂🤣😂
My Nigerian people, what is ukwa in English?
Thanks for posting this video. It’s like you read my mind. I have dried ukwa I want to prepare for an occasion. Hope mine turns out well.
It will, same process.
Enjoy!
The way I dey take fight for this shamelessly ooo! It’s friendship that broke because of ukwa for me😂😂😂😂😂
Ngu does great to ukwa aside potash
This one na confirm moist ukwa nkpo! Looks absolutely delicious
Yes, ngu. That is the ash from banana flower, abi?
🤣😂🤣 tie your wrapper well before fighting ooo, maka ndi uta!
Yes, ngu is good but potash is more accessible.
Ukwa, Ukwa the way we prepare ours is quite different.We use popped fresh corn with ugba and green scoth bonnet no palm oil or green leaf no crayfish then we must eat with the stock 😀 😉 😋 and with this preparation you get the real taste of the ukwa👏🏼👏🏼👏🏼👏🏼so delicious and yummy.
Chai, but having stayed in Enugu for few years,i saw a different method of ukwa.
Ukwa prepared with palm oil,fried mackerel and crayfish I enjoyed it but it kind of altered the natural taste of the ukwa.
Then married to my husband i saw another dimension of ukwa 😂😂😂 they prepare theirs like abacha,my husband prefers it and I'm now glued to it😂😂😂😂
No palm oil for real? Yes, fresh ukwa contains natural clear oil but I'm wondering what the meal will look like without palm oil. Especially with ugba which is a dark ingredient in there. That popped fresh corn is what put me off eating ukwa and corn. I can even manage sweet corn.
Fried mackerel? Crayfish? hehehehe Ukwa does not need any ingredient with a strong flavour because it will mask the natural delicious flavour of ukwa.
@@FloChinyereinstead of akanwu I put ngwu hope dats ok too
This look like dry lentil peas we call it in Caribbean
Can pregnant woman eat something prepare with potash ??
Original ukwa is cooked without onion.
Can I leave it inside water over night I mean the dry ukwa ??? Biko🥺
Yes, I said it in the video. That's what I do. In fact someone just told me in the comments that she soaks hers for 2 days to get it to completely revert to fresh ukwa. I will try that.
Wow, ukwa how i enjoyed eating this delicious delicacy. Aunt flo I'm salivating already especially with the way you neatly prepared it. I have learnt something new,to cook dry ukwa with ingredients before now i just cook it like that and porridge when cooked but this is very nice method you shared. Thanks my natural aunt flo.
Ukwa is so delicious! Glad you learnt something new but when using a normal pot, I will only add the dry fish and potash at the beginning then add the rest of the ingredients when I am sure the ukwa is soft. I added everything at the beginning because I used a pressure pot.
@@FloChinyere got it Ma ,thanks so much
Look at that, my akpiri tokom tokom. Ewe oo, Nice one Flo.
🤣😂🤣
Same here. I love plain ukwa. No salt no nothing, just plain.
Yes o! Once the ukwa is fresh, it has a natural delicious flavour. 😋
My mother in said to me the better leave or pumpkin leaves make it to melt well . .Remember they never had pressure pot❤
Yes, they don't have pressure cookers. They use food tenderizers: potash (akanwu) or ngu (palm fruit stalk ash). A pressure cooker further reduces the cooking time and for me, it does not really soften it to my liking that's why I must also add a food tenderizer.
This is lentils not breadfruit
Ukwa o! I really don't know why there is lots of sand in it,the washing process puts me off cooking it bc I dress biting stone or sand while eating. I am like your hubby,I love it with sweet corn and nothing else. Someone gave me some cooked with onugbu but I did not enjoy it at all. I don't mind adding dry fish though. This o no you made looks really appetising 👌
Please why should I fight or tear off my gele over a delicacy I can prepare better personally in my home, maybe there’s a spirit behind it
😂🤣😂
Please what if I open the pressure cooker pot without pouring water to depressurize it,🤔🤔🤔
Generally, a pressure pot won't open until it is depressurised.
Please it's VERY dangerous, don't ever try that. It can cause serious injuries if not death. The pot in under VERY high pressure.
Even this one I depressurized under the running water, I did it in a controlled manner, closing and opening the tap at intervals. If the cold water from the tap is left to run continuously, most of your food will pour out and go to waste when it depressurizes suddenly. Like I said in the video, the best practice is to leave it to depressurize on its own.
I repeat, NEVER try to force your pressure pot open. For more information, watch this video: ruclips.net/video/37JPkfqqaAA/видео.html
My inlaw, sorry I missed this on the day ooo...this busy life is too much now. Never tasted this so when I visit please make it for me?😋😋
But why is it like Seeds? I thought breadfruit looks different?
Rich man/woman food. But I don't know why I don't like ukwa. One of the very expensive food to think of.
Am coming for this ukwa😋😋😋😋😋
Haha yes oooo, my best dish. I was served ukwa unexpectedly at my friend's cousin's wedding in Aba. I knew that they loved me.
"A lot of friendships have ended because of ukwa"..too funny. Thanks Flo I really enjoy your videos!
Oh my God I just cook my with corn better leaf, very delicious I cook my jollof
Flo, you are very spot on , special meal for special people
Gbam!
I haven't ukwa with bitterleave. I have made pepper,palmoil ,salt, and corn sometimes. Welldone for showing us a new recipe.
I was nodding and smiling when I saw the sweet corn😂 but frowned the moment I saw onions....onions is a no no for me.
I use only ngu, salt, pepper and palm oil, then add sweet corn.
Any protein I use like fish will be placed by the side not inside.
In my village, they use ogiri and ugba.
Some people add crayfish and maggi.
This Ukwa looks so colourful.
My daughter's favourite meal
hehehe All Igbotic people will frown at that onion but it's yummy! Especially because I did not add bitter leaves and ogiri to this.
Do you have ngu in obodo oyibo? The problem with ngu is accessibility, even those in Nigeria don't have as much access to it as potash.
Crayfish and Maggi kwa? I'm frowning at them. 😂 Seasoning cubes I can understand but crayfish? Mba ooo, it's just like crayfish in Tomato Stew or Jollof Rice.
That looks delicious. I’m in London. I will look for ukwa next time I go to the market.
My mother in law just made this the other day and it out great. She didn’t add onions in it tho. Maybe I’ll try to make it myself. Lol
Good morning from New York & taking my notes
You're Awesome
Ukwa jellof bu ebe a nooo
The presentation is beautiful It makes one hungry 👍👍
Can I cook everything together if m using normal pot
If you are served ukwa in an Igbo occasion, it shows you are vvvip in that occasion
A cup of ukwa is so expensive eh, last time I bought it was 400naira a cup
This one digodi soft n yummy, once u put it in ur mouth, it will melllltttt.. choii
Anty flo thanks for your kind gesture in your last video, I appreciate
Correct VVVIP!
That price is for fresh ukwa o, for dry ones, add N200 on top. 😂 It has always been an expensive staple. The season starts now so by next month you can start enjoying it till it disappears.
That one that melts eh ... it's the best! I no get strength for chewing. You are welcome, for nothing. 😉 Abeg leave me alone o, I no do anything ooo.
Ukwa is my favourite food
Thanks for sharing
Please flo I normally buy fresh Ukwa in this our Lagos markets but it will never cook, it will stay hours on fire yet it will be as strong as Zuma rock. I will even put Akanwų to it yet no way. I saw your video in Oyinbo Market pls do you buy Ukwa there? Where do you think I could buy a good one that will cook very well?
When ukwa behaves like that it means it's not freshly peeled. They probably peeled them the previous day, did not finish selling them, when they get home, they soak it in water till the next day so it does not turn green. We call it asarasa ukwa (wash-wash breadfruit).
For fresh ukwa, try Aguda market if you live close. When buying, make sure you see them picking out the peels right there at their stall, this is an indication that it's freshly peeled. I have also heard that some pour the peels back into overnight ukwa and be picking so you think it's fresh. But the sure banker way to check is that freshly peeled ukwa has a unique fresh rustic? smell to it. If you are cooking the ukwa with a normal pot, don't add salt at the beginning because salt is a food hardener.
I don't trust Oyingbo market for certain Igbo food items. Those Oyingbo market sellers that can't even wash bitter leaves the proper way? You will see them cutting bitter leaves with a knife and pouring hot water! 😂 Abomination! I get my dry ukwa from the East. My Mum has a special woman that handpicks, precooks, peels and dries them for me.
@@FloChinyere OK thank you
Ntegbu ko 😂😂
Yummy
So yummy, My favorite. I'm salivating here watching this, I like the concrete one😂 with fresh bitterleaf
Concrete Ukwa Gang Member! 😂🤣😂
You can cook sha❤
Is it a bean
What is English name of ukwa?
Breadfruit.
Like add everything nd cook on normal pot
Good job, Flo. Is the spinach not slimy?
No, it's not. This spinach I'm using is not slimy at all. There's a variety of spinach in Nigeria, Maraba Spinach (Amunututu) which is slimy and it's not the same as this one at all. If you are in Nigeria and you want this exact one I used, go to SPAR and ask for spinach.
I've never tasted this
If you are in Nigeria, buy freshly peeled ones from the market and try it.
I was advised to cook ukwa without soaking to soften, such way the ukwa softens fast. I haven't tried it yet though.
mmh, when trying, do so with a small quantity. The only ukwa I trust to soften without a tenderizer is when you get all the seeds from one tree and perfectly precooked before peeling. But all the ukwa sold in the market are a mixture of ukwa from different trees hence one must use some sort of tenderizer when cooking it else na cooking without end be that. 😂
Give me ukwa any day, anywhere and any how. Growing up, ukwa used to be food for the poor while the rich ones eat uncle ben’s rice. How times change😂
I can eat ukwa for breakfast, lunch and dinner, 24/7 without getting bored.
Eheee? From my own experience, ukwa has always been seen as big man's food ooo both where I grew up and where I come from because it's always more expensive than your average staple. And you know it does not fill one up like that. And it does not rise like rice when cooked. Rather ukwa will even shrink in quantity after cooking. 😂🤣
That's the main reason corn is added to it to make up the quantity so that large families can at least have a taste of ukwa from time to time even if the corn to ukwa ratio is 10:1 😂. It's only rich families that would cook only ukwa without adding corn. Ahh! Back then, even those that had ukwa trees in the village would rather sell it (because they will make a good sum from it) and use to money to buy yam or fufu and other carb staples, for real ooo. Wow! Life is indeed about experiences.
When you said breadfruit, I thought of the green round fruit that we eat in the Caribbean ❤
Me too
Jellof melting ukwa is my choice with corn. We use curry leaf, yellow pepper and onion. That's all
Curry leaf? Wow! I have tried scent leaves before, it was not bad.
One of my best traditional meal
Great recipe. Looks delicious.
But what is ukwa in English?
Breadfruit.
Looks delicious. Aunty Flo, do ukwa giveaway 🤣🤣🤣
hehehehe Ñulis abeg ooo! See me laughing like a crazy person on reading this comment!
Flo i soak mine longer for 2 days and cook the ukwa as it then smells very fresh. I can then separate the water which by this time has the oil on top of the water b4 turning it into porridge.
Wow! I even thought that after overnight soaking it it has reached its hydration peak. I will try that. Thanks.
Ukwa achinaka ona gbaaà...
I love this
I can't wait to start eating Ukwa (Breadfruit)on Thursdays throughout the rainy season
Yes o, it's coming into season now.
Ukwa na correct meal... i love it
Ukwa achinaka ona gbaaà...
I love this
You are on point my sister. The cooler of ukwa is always hidden 😂😂
Tight security ooo! 🤣😂🤣
Can we see a photo of what this ukwa looks like before it is dried, please? What we call breadfruit in the Carbbean does not have seeds.
Yes, your breadfruit is quite different from ours. Though the whole fruit looks similar, ours is round and green. But for ours, we open it and take out the tiny seeds which have a dark skin which we then take off to get the seeds I showed in the video. Watch this video to see the seeds still with the dark peel: ruclips.net/video/ysiUfL9miAM/видео.html and the rest of the process of peeling, sorting and drying.
Nigerian Breadfruit is seasonal, next time I go to the village when it's in season, I will try to record the full process from the green fruit to this seed that we eat.
Yummy 😋 what do you have against the spinach stalks 😂😂
😂😂😂 They are not palatable! After the spinach leaves have deflated from the heat, the stalks will still stand at attention there making them more pronounced. Meanwhile spinach already contains too much nutrients than our body can handle so it doesn't hurt to take out the stalks abeg. hehehehe
the love i have for ukwa is because of my anambra mother! who dare u to prepare such delicacy and hide it from me?
😂🤣😂
Ọchasiato Orlu ukwa ahọ🙂
Thank you nwannem
I am definitely making this coming weekend 😊
Let's go there, send my share ooo!
Life's good with ukwa. Period!😅❤
Amen!
Can I use scent leaf
Yes, if that's your preference
Am about to make Ukwa now
My favourite food 🥺🥺 please can I have a taste 🤣🤣
Come and have some. :)
My favorite meal, any style.😋😋. I could see how okpo can break out, over this expensive and delicious meal. I've cooked the dried one with Nkanwu(hard clay), and it was done in just over an hour without soaking it. The Ukwa water is also delicious, like Igboland ones. Nutmeg and onugbu add special flavor to it. Do you know that the Pacific and Caribbean islanders, pluck and roast young breadfruits, and don't allow them to seed inside, and they say it is also delicious that way.
Ọkpọ break out ooo! 😂🤣😂 For real!
Nutmeg??? Heiii This is the first time I'm hearing that. It sounds off for ukwa but you know what they say, I will not knock it at all. Or do you mean calabash nutmeg that is ehu/ehuru? Because yes, our people add ehu/ehuru and ogiri to ukwa but ordinary nutmeg? Strange.
Is Pacific Island's breadfruit merely our young breadfruit or a completely different fruit? The outside looks different. The design on the bark of theirs is different. Ours does not have any design, more like very dense hair/rug.
@@FloChinyere Yesoo! I avoided Okpo by eating my share, away from my siblings.😂😂Ordinary Nutmeg works. The roasted Breadfruits could be different species. But, I'm beginning to wonder why our goats love those young fallen Breadfruits so much? That would bring another twist, if someone in Igboland could experiment? I wouldn't want any to be plucked prematurely, because I love Ukwa the ways we prepare it now.
My dear what is ukwa
Nigerian breadfruit.
The story is so hilarious 😂😂😂😂😂😂😂😂😂 thank you for sharing
😂🤣😂
Flo, is there a Keto version of this dish. My father has used the boiled breadfruit itself to make a pounded version but I do recollect him using the seeds. Would like to try this dish.
I have liked the video before watching, so here are a few more like👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾🥰
Oh wait, your Dad used the flesh of the fruit to make swallow? Wow!
Are you talking about the Pacific Islands breadfruit? Because that's not the same as the breadfruit we have in Nigeria. The bark looks different and the formation inside is different from our breadfruit. For ours, after taking out the tiny seeds, we use what is left over as feed for farm animals eg goats. I don't think that part of this fruit will be enjoyed by humans, it's so fibrous and slimy. So I think the one he used is the Pacific Islands one.
The seeds (the one I cooked) are high is carbs hence not good for keto. I don't know any low carb food or food in general for that matter that comes close to tasting like Nigerian breadfruit. It is so unique.
Thank you my sister with the profile picture. 💃💃💃
@@FloChinyere I will look for a picture and see if I can upload it here.
RUclips has come o.🤣🤣🤣🤣🤣
I have mine in the freezer and I am cooking it tomorrow.
Prepare sharp sharp and send my share ooo. :)))
The ukwa mkpo got me laughing. Great job ma’am.
😂😂😂 Thanks. :)
Looks delicious 😋😋
This recipe is the best ever yummy and easy to make thanks ma
Very easy ooo. The easiest one-pot recipe.
It looks yummy 😋 sista
😂😂😂😂😂😂 Flo you are just very funny.
😂🤣😂
One of my favs
Yummy
What is the English name for ukwa?
Breadfruit.
Lentil peas we call it in caribbean
This was our lunch 4 days ago😊😊😊 how I love ukwa. It is my best food as far as I am concerned. I can never get tired of eating ukwa. I laugh when people say that ukwa is overrated 🤣 😂 😂 like seriously? Ah!!! It looks so yummy, aunty flo👌 mine was dried one too. The water wasn't bad at all. It was thick and tasty. My husband loves his with its water.
See enjoyment! 😋😋😋
Nne I don't understand when overrated and ukwa are used in one sentence. I always offer anyone that says that to come let me prepare ukwa for him/her. Not because I am the best ukwa cook but because ukwa does not even need a lot of effort or skill for it to be tasty so I don't get why they don't like it. I always imagine them eating the very traditional thick concrete one cooked with dried corn. You know those over dried corn that grandmas use to cook ukwa? That one they cooked till it cracked up? That kind of ukwa combo will put anyone off eating ukwa for life. 😂🤣
Someone told me in the comments that she soaks dry ukwa for 2 days and it completely reverts to fresh making the water taste better. I will try that and see how it goes because I also love mmiri ukwa just that the one from this dry one does not taste fresh to me. Will try soaking it for longer to see how it goes.
@Flo Chinyere 🤣🤣🤣 ur teeth too will hear wii after chewing on them too
@@uchechuks6540 i ma ya ooo! The skin of the corn will also enter between one's teeth. Isi owuwa. 😂🤣
@@FloChinyere 🤣🤣🤣🤣🤣🤣🤣
This hype for ukwa is too much o. I will try it out.
Best food on earth
The BEST!
My God. I miss home!!!
stay there o....😂 de chip burger . We go parcel Ukwa send for you
My 2nd favorite igbo meal , after Abacha na ukwa😋😋 . please what's the work of Bitter leaf in Ukwa.
Eheee? Abacha is high up there too!
A combo of the bitter taste of fresh bitter leaves and the "sweetness" of fresh ukwa is a delicious fusion of flavours that I can't describe. Just a few bitter leaves (about 3 for this pot of ukwa) so the meal does not taste bitter. Yum!
Aunty Flo
I'm from Agulu too
If u need ukwa
Is my business
We are staying @nwagu
Agulu
Never had bread fruit like this. Look tasty and delicious
Ahhh Ukwa Nri ndi ogaranya😃 nri ndi high table, the sharers will be like nkea bukwa nke ndi high table 😂😂 chaii one of the most nutritious meal, we don't cook our ukwa with potash we use ngu, ngu dose it way faster than potash, and it also add a great taste to the ukwa, we don't add onions and vegetables but we add corn 🌽 that's if it were in the season.. Mama Flo akpiri adogbolam here 🙈
Only for special members of the high table ooo.
I don't know why I just don't like that ngu. 😂 Also potash is more accessible.
Yes, that onion is a wild card and I know the very Igbotic people will shout! 😂🤣😂