Stuffed breadfruit
Breadfruit is a starchy fruit, similar to potatoes, and can be cooked like potatoes. When baked, it becomes tender and satisfying, with a fluffy, bread-like interior that earns it its name.
Ingredients
Instructions
Preheat your oven to 375°F (190°C). While waiting, make several shallow cuts on the surface of the breadfruit using a sharp knife. Additionally, cut out the stem to expose some of the interior.
Place the breadfruit directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 60–80 minutes, turning it halfway through for even cooking. The skin will darken and crack.
Remove the breadfruit from the oven and allow it to cool for a few minutes. Once it’s cool enough to handle, work from the stem end and scoop out the heart; discard it. Scoop the rest of the flesh into a bowl.
Mash the breadfruit flesh thoroughly mixing it with butter and milk. Season with salt and pepper.
Stuff the mashed breadfruit back into the cavity, wrap in foil and place back into the oven a few minutes to warm it before serving.
Notes
Before cooking, thoroughly wash your breadfruit to remove any dirt.
Scoring the breadfruit helps steam escape as it bakes and prevents it from bursting. Cutting the stem ensures even cooking. You’ll know the breadfruit is ready when you can easily pierce it with a knife.
Variations
You can also roast the breadfruit over the open flame.
You can add other ingredients to the mash, if desired, like spicy salsa, caramelized onion, minced beef or fish, cooked. You could also condiment with a little hot pepper sauce.
Source
Food in America