This delicious recipe is popular among the Igbos and is made in form of porridge from fresh breadfruit.
2 - 3 cups of Ukwa - depending on how many people you are feeding
1 cup of shredded smoked fish
2 - 3 pieces of ata rodo
Rinse the Ukwa, add water to the pot to cook it. You can use a pressure pot to save time or add potash to make it cook quicker
Once it has softened sufficiently, check the water level. If it has absorbed all the water, add a little more, just enough to top it, then add fresh pepper, palm oil, salt and 1 Knorr cube. Stir and just let it cook till the palm oil and pepper blend with the flavour of the Ukwa and the pale cream colour has changed to a brown shade of yellow. You may wish to mash it slightly with a wooden spoon to make it creamy like beans pottage.