In most Caribbean Islands Breadfruit is considered to be the poor mans bread. Back in the when flour was a luxury idea, fried and roasted breadfruit was a great alternative to bread. There are different ways people are the Caribbean prepares breadfruit dishes – stuffed breadfruit is just one of the many ways.
I have to be honest – I’ve never tasted stuffed breadfruit. This is maybe the only recipe with involves breadfruit that I’ve yet to try in my lifetime. But I’ve heard great reviews from some of the best in Dominica. I’m looking forward to trying this recipe in the future.
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Ingredients:
- 1 Whole breadfruit
- 1 onion
- 2 Clove garlic, crushed
- 1 tablespoon butter
- 1 lb. Salt beef, pork or pig-tail
- 1 hot pepper
- 2 teaspoon flour
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Boil breadfruit whole, covered with water in large, covered pan for 15 minutes. Remove from fire and place in greased pan in hot oven and bake for about ¾ hour or until cooked when pricked with a skewer. Remove for oven and dig out center or heart. While breadfruit is baking, make a stew with beef or pigtail. First cut into pieces. Put butter into pan over heart and sauté garlic, and onion for 1 minute. Add pork or beef and hot pepper and about 2 cups water. Simmer slowly until tender. Then make a runny paste with flour and some warm water - thicken gravy and let simmer for another 5 minutes. Fill centre of breadfruit with mixture. Then cut into slice and serve, spooning balance of stew over breadfruit is serving plates.
Recipe by:Yolande Cools-Lartigue
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Tagged with: Beef, Bread, Butter, Cooking, Dairy, Home, Soups and Stews, Stew
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