Unbelievable Boil & Fried Breadfruit recipe.
Photograph by Chris De La Rosa
I’ve grown so keen on breadfruit through the years it pains me to listen to that the tree in the back of my dad and mom dwelling in Trinidad and Tobago, is often laden yearly and about 80% of them go to waste. With solely my uncle on the home, there’s solely a lot he can eat and after some time villagers will get bored together with his generosity. Possibly they too bought bushes of their backyard?
You’ll Want…
1 mature breadfruit (about 4-5 lbs)
For Boiling The breadfruit…
1 can coconut milk
3/4 teaspoon sea salt
1 heaping tablespoon Caribbean Green Seasoning
water
1/2 Scotch Bonnet pepper (non-compulsory – for boiling)
4 sprigs thyme
2 scallions
2 cloves garlic (smashed)
For Frying The Breadfruit…
3 tablespoon butter (salted)
1/2 giant onion (sliced)
4 cloves garlic (smashed)
1 Scotch Bonnet pepper (non-compulsory – sliced)
2 scallions (chopped)
1 Pimento Pepper (aka seasoning pepper)
1/2 teaspoon black pepper
2 tablespoon chopped parsley
Notes. If doing this recipe vegan, substitute the butter with olive or coconut oil or no matter butter substitute you often use. Go although the complete record of elements if doing this gluten free to make sure they meet along with your particular gluten free dietary necessities. I used Scotch Bonnet pepper within the recipe however chances are you’ll use any spicy pepper you want or can supply. Or go away it out if spicy shouldn’t be your factor.
Please discuss with the video under for a greater understanding of the right way to peel, core and slice the breadfruit. I first lower the stem space off so I’ve a flat floor, then utilizing my knife I lower the breadfruit in half, adopted by three extra cuts to get wedges (6 in whole).
Utilizing a pairing knife I then eliminated the core and pores and skin, after which the wedges had been washed and drained.
Place every little thing (all that’s talked about within the ‘boiling’ record above) in a deep pot, cowl with further water and convey to a boil.
I like including scotch bonnet right here because it permits for that kick to make it’s approach deep into the items of breadfruit as they cook dinner.
Scale back to a rolling boil and bear in mind to flip the items each 10 minutes or so, in order that they cook dinner evenly. Make certain they’re coated with liquid through the 35-40 minutes it’ll take for the them to go tender.
As soon as you possibly can pierce the thickest components with a knife and there’s no resistance, you’ll comprehend it’s absolutely cooked. Drain and put aside.
It’s time for the frying a part of the recipe. That is the place we add further taste to offer it that distinctive Caribbean end.
Warmth the butter in a large pan on a medium flame and add the onion, garlic, Scotch Bonnet, scallions Pimento pepper (do you have to be capable of supply it) and black pepper. Scale back the warmth to low and cook dinner gently for 4-5 minutes.
When the breadfruit is cool sufficient to deal with chances are you’ll then chop into bit sized items or for those who favor, chances are you’ll mash or crush it. I opted for items.
As soon as the onions and so on are tender, it’s then time so as to add the breadfruit to the saucepan and stir effectively.
Strive your finest to coat all of the items of breadfruit with the buttery base we created and to assist create a little bit of crust, flip the warmth as much as medium. After about 3-4 minutes, prime with the parsley.
Chances are you’ll style and regulate the salt to your liking and determine how a lot of a crust you need on the items of breadfruit. Flip off the range and revel in. Whereas that is a part of my #MeatFreeMondays collection, I have to confess that I did prime my plate with stewed beef.
BTW, for those who’ve ever been to the Oistins space in Barbados, you’d have had the chance to have this with grilled Mahi Mahi (known as dolphin domestically).
Supply:caribbeanpot.com
