BREADFRUIT PORRIDGE
½ medium ripened breadfruit (uto)
¼ teaspoon salt
4 cups water
3 tablespoon condensed milk
5 tablespoon carnation evaporated milk
1 pinch ground nutmeg
¼ teaspoon vanilla essence
1 tablespoon normal flour
1. Put water on stove and bring to boil. In the meantime remove the skin and heart from the raw breadfruit.
2. Cut breadfruit into small pieces. Add pieces to an electric blender with a little water and puree.
3. Add pureed ingredients to boiling water and then add salt. Allow the vegetable to boil, occasionally stirring the pot. To thicken the porridge, add the flour to one cup of cold water and mix into a liquid paste. When the breadfruit is cooked, add other ingredients and sweeten to taste.
4. Serve in small soup bowls with ground nutmeg.
BREADFRUIT RUM PUNCH
1 medium half-ripened breadfruit
1 cup condensed milk
¼ cup carnation evaporated milk
1 tablespoon white sugar
¼ teaspoon ground nutmeg
2 tablespoon Fiji Bounty rum
1. Cut the fruit into quarters and remove the heart and seeds. Remove the skin with a sharp knife. Boil the pieces in water on medium heat until they are soft. Pour some of the water from the pot into an electric blender with pieces of fruit and then blend until smooth.
2. Add all the other ingredients to the mixture when finished and stir with a wooden spoon. The thickness of the punch is dependent upon the amount of water you use. Add ice cubes to the punch and set in the refrigerator for about two hours.
SPICED FRIED BREADFRUIT
This recipe turns plain fried breadfruit into a tangy and spicy snack that will be hit for parties. Before you start preparing the breadfruit, you ought to coconut oil your hands, your cutting board and your knife. The fruit emits a sticky substance and working with oil makes it all much easier, and if you use virgin coconut oil, your hands get a treatment as well!
1 ripe breadfruit
dash coconut or white wine vinegar
1 tablespoon turmeric powder (haldi)
1/2 tablespoon red chilli powder
pinch salt
pinch ground pepper
2 tablespoon masala powder
2 tablespoon minced garlic
1. Peel the breadfruit, then half and quarter it. Discard the fruit core. The fruit will change color as it oxidises but that’s alright.
2. Cut the fruit into 1 cm thick slices and make some cuts on it. The cuts will be helpful while marinating it.
3. Place the slices into a container and add vinegar, turmeric powder, chilli powder, salt & pepper, masala powder and the garlic paste. Marinate the fruit well with your hands and keep standing for at least 30 minutes.
4. Heat up some cooking oil in a pan and once hot add the marinated fruit slices. Fry on each side for 5 minutes or until both sides are golden brown and a bit crisp. Garnish and serve hot as a snack or as a rice curry side dish.
