A modification of a popular Bay Islands staple - breadfruit is delicious, nutritious and flexible. This recipe adds some spice and fun to the tradition of fried breadfruit.
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What Is Breadfruit?
Ahhh…Breadfruit… A football sized item with som many potential uses. Similar in taste and texture to a potato but it grows on a tree, is abundant and requires almost no work to produce.
Breadfruit is traditionally associated with Asia, but was spread throughout the Caribbean by British explorers. One tree produces a substantial amount of fruit and requires almost no maintenance.
Breadfruit is high in fiber, a good source of potassium, magnesium, and other electrolytes; loaded with amino acids; and a great source of antioxidants.
Breadfruit and the Bay Islands.
At Pinnacle House, we have a large breadfruit tree conveniently located right in our backyard. The tree has successfully produced breadfruit for years. Breadfruit is a bit difficult to work with because of its high latex content. Which usually means that to slice it you need to oil your hands and knife. A dangerous combination when dealing with a sharp object.
In the Bay Islands of Honduras, breadfruit is typically sliced like a pineapple then deep fried. Its is absolutely delicious as l long as it remains hot. The following recipe is a combination of recipes I found online but then modified to use more local ingredients. A jalapeño pepper could easily be substituted for the mutton pepper below.
Ingredients:
- 1 breadfruit
- 1 onion
- Cilantro
- 3-4 mutton peppers (or to taste)
- Old Bay or seasoning of choice.
- 1 egg
- 1/4 cup of milk
- Bread Crumbs (I prefer Italian)
- oil for frying
Steps:
- Quarter and boil the breadfruit. You can leave the skin and core on at this stage. This step will take 30-40 minutes.
- While boiling, dice the cilantro, seed and dice the mutton peppers, and grate the onion. Set aside. Whisk egg and milk together. Also set aside.
- Once the breadfruit is soft, remove from heat and drain the water. This step is critical: allow the breadfruit to cool just enough that you can handle. Once the breadfruit cools, it will be impossible to mash.
- Remove the core and the skin then mash the breadfruit. I use a potato masher, mashing a quarter at a time. After I have mashed the entire breadfruit, in order to get it super smooth and insure it is thoroughly mashed with no chunks, I use my hands and continue mashing.
- Add egg and milk mixture, working it in. This at first appears like it might be too much liquid. Just keep working it in and incorporating by hand.
- Add in the onion, cilantro, and mutton pepper. One significant contrast to a potato – the breadfruit mash is super dense and sticky. Therefore it is necessary to slowly add the ingredients by hand working them into the mixture to insure even dispersal. You don’t want to surprise your dinner guest with an entire mutton pepper!!
- Season to taste with Old Bay. A note: Old Bay isn’t critical to the recipe. I find that it is used more often in Roatan and happen to like the flavor. If you prefer another seasoning – I would definitely add it instead.
- Once mixed, place italian breadcrumbs into bowl, Form the mixture into balls by rolling in your hand (remember they will be sticky) I rolled mine into slightly larger than hush puppy size – about 3-4 tablespoons per ball.
- Roll each ball into breadcrumbs. I found it difficult to see the breadcrumb coating because of the similarity in color. But rest assured, the mixture is sticky enough it will coat.
- In oil over medium heat (just enough to fry), fry breadfruit balls until a golden brown.
- Serve immediately with hot sauce of choice – preferably Holder’s or Don Julio!
