Roasted Breadfruit (Loaded)
Breadfruit is primarily found in tropical climates with little variation in seasons. Outside of the Caribbean, South America, and West Africa, it's a fruit you'll have a hard time locating. There is no substitute for it in terms of taste and texture. It's a fairly starchy fruit with a bready flavor and texture, similar to its namesake.
Breadfruits are roasted with butter inserted into the 'heart' over an open flame. The fruit is then pitted and topped with your favorite hearty topping. From plain butter and pepper sauce to pulled pork, souse, ham and cheese, or sautéed salt fish with herbs, the toppings are endless. It's a rich, sumptuous feast that gives you 'niggeritis,' as the locals refer to it! A euphoric state in which the food is so wonderful that it puts you to sleep: you're ready to sleep after a fantastic supper!
Ingredients
- 1 md breadfruit
- 1 tsp olive oil
- aluminum foil
Instructions
- Choose a completely developed breadfruit (see image below), cut around the stem and about 1-inch deep with a knife, and discard.
- Cut an X along the bottom of the breadfruit to allow the gas to escape while it cooks.
- Place the breadfruit on the stove with the stem directly over the stove and the heat on medium-high. Cook for 20-30 minutes, or until the breadfruit begins to brown.
- Turn to the side using oven mittens and roast until blackened; continue rotating breadfruit until the entire breadfruit is black and the skin has a give and a softened sensation when squeezed.
- Remove the pan from the heat and place it on a cooling rack to cool until it is safe to handle, about 40 minutes.
- Peel breadfruit using oven mittens, cut roast breadfruit in half, remove the core or heart, and cut into slices to serve.
