The fragrant smell of ripened breadfruit is so alluring! Recently I’ve become more fond of breadfruit as a side dish and alternative to other starches and was excited to create it as the center of my next dish. After allowing the breadfruit to ripen for seven (7) days, I knew I had the perfect roasted vegan recipe in mind! Here, the herbs and spices are allowed to absorb into the breadfruit beautifully and without an overwhelming effect. It’s a great starter recipe if you’re a breadfruit newbie or if you’re looking for a simpler preparation. I invite you to prep, bake, and enjoy!
Prep Time: 12 minutes
Cooking Time: 1 hour
Total Time: 1 hour 12 minutes
Ingredients 1 mature Breadfruit 1 Scallion, diced 4 medium Garlic cloves, minced
3 tbsp. Sea Salt (fine) 1/2 tsp. Black Pepper 1/2 tsp. Cajun seasoning 5 tbsp. Olive Oil 2 tbsp. Coconut Oil 1 tbsp. Thyme, dried
Prep: Preheat oven at 375 degrees. Coat the knife with cooking oil and remove the top of the breadfruit while also carefully removing the skin in a downward motion. The skin should come off easily due to the level of ripeness and ease of the coated knife. Cut the breadfruit in half and remove the core. You can pull the breadfruit away from the core and also use a smal knife to remove any excess pieces. Place the breadfruit chunks in a baking pan, using parchment paper or foil for easy cleanup.
Prepare all produce and herbs, placing them into a small bowl. Add seasonings, oils and mix until blended to create a marinade.
Directions: Coat the breadfruit evenly with marinade, allowing the oils and flavors to penetrate evenly through the fruit. Cover the pan, and let bake for one (1) hour. Remove from the oven and let cool for 5-10 minutes before serving. The chunks give the breadfruit a dense texture without being mushy or overcooked. There is also a slight sweetness from the level of ripeness and coconut oil, while the Cajun seasoning provides a slightly spicy kick. You can enjoy it as is or pair with a meat or vegetable protein such as ackee and codfish, fried fish, steamed chicken or okra, and tomatoes.
Servings: 5 (depending on servings)
· Using a mature breadfruit is key to this recipe as the texture helps with cooking and taste. Look for a darkened green skin, dents, and soft patches. The breadfruit also becomes more fragrant as it reaches this stage of ripeness.
· You can turn over the breadfruit halfway if you want an even browning.
· Use fewer herbs if you wish to use the breadfruit as a side dish to a more richly seasoned protein
· You can also shred the breadfruit after baking for a change in texture.