Roast Breadfruit: the modern way - Garden Plants and Gardening Forum

A Caribbean Garden · 06-07-2012, 11:38 PM

This content is syndicated via RSS from the blog: Caribbean Garden

Captain Bligh’s first expedition to obtain the breadfruit resulted in the famous “Mutiny on the Bounty”.
“In 1791, Bligh commanded a second expedition with the Providenceand the Assistant, which collected live breadfruit plants in Tahiti and transported these to St Helena, in the Atlantic, and St Vincent and Jamaica in the West Indies.”
Many of the slaves then refused to eat the breadfruit, but today, roasted breadfruit is a favoured dish of many Caribbean islanders.
In the Botanic Gardens in St Vincent you can see a third generation breadfruit tree, a sucker from the original plant brought by Captain Bligh. In St Vincent, roasted breadfruit is loved by many and people buy it from vendors who come out on weekends.
I myself never tasted roasted breadfruit until a few years ago, it is now my favourite way to prepare breadfruit. But how to roast it without having a fire in the backyard?
I saw a friend in Trinidad do this successfully on the gas stovetop, however that is pretty tricky in getting the whole breadfruit fully cooked so experimented and found a solution-after roasting on the stovetop, microwave the breadfruit to ensure its cooked through-works like a charm!
Note the best breadfruits for roasting are those that are full or slightly ripe, not young ones.

Ingredients
1 medium or large breadfruit, full or slightly ripe
Method
Using a sharp knife, make two incisions crossing each other to at the top of the breadfruit, leaving the stem intact.
Place the breadfruit on the gas stove flame with the bottom facing the flame and turn the flame to medium or high, depending on your burner size. Roast until the bottom turns black (about 10-15 minutes). Using the stem or a kitchen cloth carefully hold the breadfruit and turn onto the side, let it roast a few minutes and then rotate it slowly allowing the sides roast. Finally, carefully place the top face down on the flame and roast for a few minutes.
Remove the breadfruit from the stove, (again, do not touch the hot breadfruit with your bare hands) place on a plate and microwave on high for 4 minutes. Carefully, using a pot spoon/kitchen cloth, turn the breadfruit over, microwaving the other side for 4 minutes. You’ll get that fresh “bready” aroma then.
Let the breadfruit cool a bit and then cut breadfruit into wedges
(as in picture) and carefully cut off the skin with a sharp knife. Alternately, peel the breadfruit whole, discarding the burnt skin, but I find this much messier.

Serve with butter, cheese, saltfish buljol, or as a side dish.

06-07-2012, 11:38 PM	#1
A Caribbean Garden Grounds Keeper Join Date: Dec 2007 Posts: 203	Roast Breadfruit: the modern way This content is syndicated via RSS from the blog: Caribbean Garden Captain Bligh’s first expedition to obtain the breadfruit resulted in the famous “Mutiny on the Bounty”. “In 1791, Bligh commanded a second expedition with the Providenceand the Assistant, which collected live breadfruit plants in Tahiti and transported these to St Helena, in the Atlantic, and St Vincent and Jamaica in the West Indies.” Many of the slaves then refused to eat the breadfruit, but today, roasted breadfruit is a favoured dish of many Caribbean islanders. In the Botanic Gardens in St Vincent you can see a third generation breadfruit tree, a sucker from the original plant brought by Captain Bligh. In St Vincent, roasted breadfruit is loved by many and people buy it from vendors who come out on weekends. I myself never tasted roasted breadfruit until a few years ago, it is now my favourite way to prepare breadfruit. But how to roast it without having a fire in the backyard? I saw a friend in Trinidad do this successfully on the gas stovetop, however that is pretty tricky in getting the whole breadfruit fully cooked so experimented and found a solution-after roasting on the stovetop, microwave the breadfruit to ensure its cooked through-works like a charm! Note the best breadfruits for roasting are those that are full or slightly ripe, not young ones. Ingredients 1 medium or large breadfruit, full or slightly ripe Method Using a sharp knife, make two incisions crossing each other to at the top of the breadfruit, leaving the stem intact. Place the breadfruit on the gas stove flame with the bottom facing the flame and turn the flame to medium or high, depending on your burner size. Roast until the bottom turns black (about 10-15 minutes). Using the stem or a kitchen cloth carefully hold the breadfruit and turn onto the side, let it roast a few minutes and then rotate it slowly allowing the sides roast. Finally, carefully place the top face down on the flame and roast for a few minutes. Remove the breadfruit from the stove, (again, do not touch the hot breadfruit with your bare hands) place on a plate and microwave on high for 4 minutes. Carefully, using a pot spoon/kitchen cloth, turn the breadfruit over, microwaving the other side for 4 minutes. You’ll get that fresh “bready” aroma then. Let the breadfruit cool a bit and then cut breadfruit into wedges (as in picture) and carefully cut off the skin with a sharp knife. Alternately, peel the breadfruit whole, discarding the burnt skin, but I find this much messier. Serve with butter, cheese, saltfish buljol, or as a side dish. Read more at Caribbean Garden...

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