Ukwa (African Bread Fruit)

Ukwa (African bread-fruit) with special reference to the Nigerian Ukwa is one of the popular foods in Nigeria. The dish is native to the Igbos of the southeastern part of Nigeria . . .

The African breadfruit is a tree species in the genus (Treculia). It is used as a food plant. The fruits are hard and fibrous and weight up to 8.5 kilograms (19 lb). Treculia Africana is a species of tree known as the ‘African breadfruit’. Many names are given to this species, but the most common is “ukwa” in local Igbo language parlance.

Photo: The Ukwa – African Breadfruits tree (Treculia Africana)

The geographical distribution of Treculia Africana extends through West and Central Africa especially in southeastern part of Nigeria. The species can grow below altitudes of 1,500 metres (4,900 ft)

The botanical name for the Nigeria ukwa is (Treculia Africana). The seeds are shelled, washed and cooked with crystal soda (akanwu) and water till it is soft enough for consumption. It is eaten mostly by the Igbos.

African breadfruit is an edible traditional fruit, consumed, for example in Eastern Nigeria, where it is eaten as a main dish among the Igbos. The seeds are of particular interest because of their high nutrition value. Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein and 15.9% fat. Readily available in Nigeria, Treculia africana can be an alternative to rice and yam. The seeds of Treculia africana can be ground to flour, pressed for oil and used even as flavoring in alcoholic drinks.