A Caribbean classic — tender boiled breadfruit served under a buttery sauce of browned onions, garlic, tomato and lime, finished with fresh parsley.
Breadfruit in butter sauce is a comforting Caribbean dish — tender boiled breadfruit blanketed in a rich, savoury tomato-and-butter sauce. Mild and starchy like a cross between potato and bread, breadfruit soaks up the buttery sauce beautifully.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 1/2 Breadfruit
- 1 tablespoon Olive Oil
- 125g Butter
- 3 Onion
- 1 tablespoon Garlic
- 500ml Tinned Tomatos
- 1 tablespoon Lime Juice
- To taste Salt
- To taste Pepper
- 250ml Water
- To taste Red Pepper Paste
- Garnish Parsley
Preparation
- Cut the breadfruit, remove the seeds from the core, and peel. Boil in salted water with a little onion and oil over high heat until tender, then drain.
- Meanwhile, melt the butter in a frying pan and lightly brown the onion rings. Add the garlic, tomatoes, parsley, lime juice, salt and pepper, and sauté for a couple of minutes.
- Add the water, bring to the boil, and simmer for 5–10 minutes, adding red pepper sauce to taste.
- Slice the cooled breadfruit and arrange in a serving dish, then pour the butter sauce over the top.
- Garnish with chopped fresh parsley.
Tips from the ZestyPlate Kitchen
- Boil the breadfruit until a knife slides in easily, but don't let it go mushy.
- Brown the onions gently in the butter for a sweet, savoury base to the sauce.
- Add the red pepper paste gradually to taste — it can be punchy.
- Pour the hot sauce over the sliced breadfruit just before serving so it stays glossy.
Frequently Asked Questions
Mild and starchy — somewhere between a potato and fresh bread, which is how it got its name.
At Caribbean, African or Asian grocers, fresh or canned. Green (unripe) breadfruit is best for savoury dishes.
Firm potato or green plantain make reasonable stand-ins for the buttery sauce.
