In Ika, Ukwa’n refers to African breadfruit, a significant and nutritious fruit that is valued for its versatility and rich flavor. Known scientifically as Artocarpus altilis, African breadfruit is a staple in many parts of Nigeria, including Ika land, where it is used in various culinary traditions.
Characteristics of Ukwa’n (African Breadfruit)
- Appearance: The fruit is large, round, and covered in a spiky green rind. When ripe, it has a creamy, starchy flesh that can be eaten raw or cooked.
- Flavor and Texture: The flesh of the breadfruit is dense and has a subtle flavor that can be compared to potatoes when cooked. It can be prepared in various ways, enhancing its taste and texture.
Location: It is mostly found in parts leading to farms in Ika land.
Culinary Uses in Ika Cuisine
- Boiled or Roasted: Ukwa’n can be boiled or roasted until tender. It is often enjoyed as a side dish or snack, sometimes seasoned with local spices for added flavor.
- Soups and Stews: Ukwa’n is sometimes added to soups and stews, contributing to the dish’s texture and nutritional value.
Nutritional Benefits
African breadfruit is rich in carbohydrates, dietary fiber, vitamins (such as vitamins A and C), and minerals (including potassium and calcium). It is known for its health benefits, including promoting digestive health and supporting immune function.
