So I've been craving roast breadfruit from since the summertime when my wife and I went to Brooklyn to visit my Dad. He happened to be roasting one on the stove while we were there. He served it with mackerel, salt fish and butta beans. Man that meal was delicious, the breadfruit was nice and soft.
Typically breadfruit is roasted outside on a wood fire. Here in the states and especially since its October now, I don't have that option. So this past Saturday I happened to be in Brooklyn to see dad again. Upon leaving I went to the Korean green grocery to get some fruits and veggies for the house. Things are a lot cheaper in Brooklyn than Long Island. It's also a lot easier to find West Indian food products from back home.
So I purchased 2 breadfruit, some scotch bonnet peppers, a hard shell water coconut. Side note (I put the coconut in the fridge for a couple hours, bored a hole in it with the drill. The juice was so cold and refreshing)
Anyhow I watched a video on how to make breadfruit on the stove. Trust I was hella nervous, but I got it done. I should of took more pics, especially of the finished product. It came out ok but wasn't really to my liking. My wife enjoyed it though, but she's American lol. Being from Jamaica I'm used to better. I'll do this a couple more times, because hey practice makes perfect.
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Disclosure: If you are roasting breadfruit on the stove, please supervise the activity at all times and do so in a well-ventilated room!