Ukwa is a highly nutritious delicacy eaten by the Igbo people from Eastern Nigeria. It is in the same family as jackfruit. It grows big like a jackfruit, with trees found in forests and fruits that fall on their own when ripe. Whoever gets to the ripe fallen fruit first picks it on a first come, first serve basis. After the ripe fruit is picked, it is left to ferment. Fermentation breaks down the pulp and mucilage so the seeds can be extracted quicker. After the seeds are extracted, they are thoroughly rinsed to remove all mucilage, then the seeds are boiled, dried, and broken and ready to be cooked further with the help of a tenderizing agent such as akaun (cooking potash), ngu (burnt palm fruit stalk), or baking soda.
