Recipe byThe ZestyPlate Kitchen
Tender boiled breadfruit under a buttery sauce of browned onions, garlic, tomato and lime, finished with parsley. A homely Caribbean plate.
Breadfruit has a mild, starchy flesh that falls somewhere between a potato and a fresh loaf, which makes it the ideal sponge for a rich, buttery tomato sauce. Boiled until tender and then bathed in browned onions, garlic and lime, it is a homely Caribbean plate that turns a humble vegetable into something properly satisfying.
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Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 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 to 10 minutes, working in 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 slips in with no resistance, but stop before it starts to break down.
- Take your time browning the onions in the butter. That slow colour is what gives the sauce its sweet, savoury backbone.
- Work the red pepper paste in a little at a time and taste as you go, as it can be fierce.
- Spoon the hot sauce over the sliced breadfruit at the last moment so it stays glossy on the plate.
Frequently Asked Questions
Mild and starchy, a bit like a potato crossed with fresh bread, which is where the name comes from.
Caribbean, African and Asian grocers usually stock it fresh or tinned. Look for green, unripe fruit for savoury cooking.
A firm potato or a green plantain both stand in reasonably well under the buttery sauce.
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