1 large green bread fruit

4 cups of fresh coconut milk or you can substitute with 1 can diluted with water to make 4 cups.

1 onion sliced

2 large cloves of garlic crushed

2 pimento peppers (Trinidad seasoning peppers)

1 habanero pepper (optional)

1 tablespoon green seasoning (see below)

1 tablespoon golden ray butter or any salted butter

1 tablespoon Kocher salt

1 tablespoon cracked black pepper

a few pieces of salted meat any type (optional)

Recipe for green seasoning

Add to the food processor:

1 bunch of cilantro

1 bunch of culantro

1 bunch of green onions

10 large cloves of garlic

2 habanero peppers

1 bunch of Chinese celery

1/4 cup of water

Pulse all this together until fine. Place in a jar for up to two weeks. Can be used with any meat to season.


Slice the breadfruit down the middle using a large, sharp knife. Then cut each half into quarters. Peel the green skin. Remove the middle vein from the inside of the breadfruit.

After peeling and removing the seeds/vein from the breadfruit, cube it into small 2 inch pieces. Rinse with water and drain.

Heat a large skillet or wide pot on the stove. Add the butter. Once the butter is melted, add onions, garlic, green seasoning and peppers.

Sauté this for about 3 minutes until the onions are almost tender.

Add the chopped bread fruit pieces to the pot. Add salt and black pepper and mix.

Add the coconut milk and if you have any salted meat add it at this time. Cover and let this simmer for 35 40 minutes until all the liquid has evaporated and the breadfruit is soft and tender.

Serve with curry chicken or stew pork!






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