In a small bowl, place akanwu and add 1/4 cup water, stir well and set aside to allow any sand in it to settle at the bottom of the bowl.
Wash dry fish and pick out the bones, set aside.
If using goat meat or stock fish cook, adding salt only, until softened, set aside.
Pick out sand from ukwa, place in a bowl of water and wash.
Wash by gently rubbing handfuls of ukwa between your palms in the bowl of water and ensuring not to break up the seeds. Scoop ukwa out of the water, and discard dirty water. Do this several times to ensure there is no sand in the ukwa.
Put ukwa in a pot add enough water to reach about 3 inches above, place over medium-high heat. Boil until the water turns milky.
Swirl akanwu gently and add 3-4 tablespoons of the akanwu liquid, the cooking liquid will immediately turn pale yellow.
Cover and continue cooking until the ukwa is soft.
Place a sieve over a bowl and pour ukwa and cooking liquid into the sieve.
Pour 1 cup ukwa cooking liquid back into the pot (if you don't have up to 1 cup ukwa cooking liquid, complete with water) and place over medium heat.
Add salt, fresh pepper, palm oil, onugbu, ogili isi, seasoning cube and dry fish or cooked goat meat.
Cook for about 5 minutes till dry fish has softened.
Add ukwa stir well and cover. Cook until your breadfruit pottage is almost dry.
Take off the heat. It will absorb the little water remaining, that way it won't end up dry.
Your breadfruit pottage, ukwa etelu ete is ready to be served.
Serve with the cooking liquid in another bowl or use the cooking liquid to prepare Ukwa soup.