Jamaican Roasted and Fried Breadfruit
Breadfruit, a staple in Jamaican cuisine, is as versatile as it is delicious. Jamaicans love breadfruit. It is the heart of their cooking. They enjoy it roasted over a coal stove, baked in the oven, or fried to golden perfection. This blog post will explore the history of breadfruit. Then, it will cover three popular ways to prepare it: roasting on a coal stove, baking in the oven, and frying.
Equipment
- 1 Oven
- 1 Coal Stove
- 1 Gas Stove
Ingredients
- 1 whole Breadfruit
- Vegetable oil for frying
- Salt (optional)
Instructions
How to Roast Breadfruit on a Coal Stove
- Prepare the Coal Stove: Begin by setting up your coal stove or grill. Place the charcoal or wood in the stove and light it. Allow the fire to burn until the coals are glowing and the stove is hot. You want a steady, medium heat.
- Prepare the Breadfruit: While the stove heats up, wash the breadfruit to remove dirt. Pat it dry with a towel. Using a sharp knife, cut a small X into the bottom of the breadfruit. This helps the steam escape during cooking and prevents the breadfruit from bursting.
- Roast the Breadfruit: Place the breadfruit directly on the hot coals or on the grill grate over the fire. Allow it to roast for about 20-30 minutes on each side, turning it regularly to ensure even cooking. The skin will become charred and blackened, but this is normal and part of the roasting process.
- Check for Doneness: To check if the breadfruit is cooked, insert a skewer or knife into the center. It should go in easily, and the flesh should be soft. If it’s still firm, continue roasting for a few more minutes.
- Cool and Serve: Once the breadfruit is fully roasted, remove it from the coals and let it cool slightly. Peel off the charred skin (it should come off easily) and cut the breadfruit into slices or chunks. It can be enjoyed on its own, with butter, or as a side dish with your favorite Jamaican meal.
Baking Breadfruit in the Oven
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Breadfruit: Wash the breadfruit thoroughly and pat it dry. Cut a small X into the bottom of the breadfruit to allow steam to escape during baking.
- Bake the Breadfruit: Place the breadfruit on a baking sheet or directly on the oven rack. Bake it for 1 to 1.5 hours, turning it halfway through to ensure even cooking. The skin will become slightly browned, and the flesh should be soft when pierced with a knife.
- Cool and Serve: Once the breadfruit is fully baked, remove it from the oven and let it cool for a few minutes. Peel off the skin and cut the breadfruit into slices or chunks. Serve it warm with butter, or as a side dish to complement your main course.
Roasting Breadfruit on a Gas Stovetop
- Prepare the Breadfruit:
- Wash the breadfruit thoroughly under running water to remove any dirt. Pat it dry with a clean towel.
- Using a sharp knife, cut an X into the bottom of the breadfruit. This will allow steam to escape during cooking, preventing the breadfruit from bursting.
- Set Up the Stove:
- If you worry about the flame, wrap the breadfruit in foil. It helps to spread the heat evenly. This reduces the risk of burning the skin. However, roasting directly on the flame will give you a more authentic, charred flavor.
- Roast the Breadfruit:
- Turn on your gas stove to a medium flame. Hold the breadfruit with tongs or use a heat-resistant glove to protect your hand.
- Hold the breadfruit over the open flame, allowing it to roast. You’ll need to rotate it frequently to ensure that all sides are evenly cooked. The skin will start to char and blister as it roasts—this is normal and adds to the flavor.
- Continue rotating and roasting the breadfruit for about 15-20 minutes. The goal is to char the outer skin while softening the flesh inside.
- Check for Doneness:
- After 15-20 minutes, check the breadfruit by inserting a skewer or knife into the center. It should pierce the flesh easily, indicating that the breadfruit is fully cooked. If the breadfruit still feels firm, continue roasting for a few more minutes.
- Cool and Serve:
- Once the breadfruit is fully roasted, remove it from the flame and let it cool for a few minutes. Peel off the charred skin—it should come off easily.
- Slice the breadfruit into wedges or chunks and serve it warm, either plain or with a dab of butter. It makes a perfect side dish or can be enjoyed on its own.
Making Fried Breadfruit
- Prepare the Breadfruit: If you’re using raw breadfruit, first peel it and remove the core. Slice the breadfruit into wedges or thin slices. If using pre-cooked breadfruit, simply slice it into desired pieces.
- Heat the Oil: Pour vegetable oil into a large frying pan, about 1/2 inch deep. Heat the oil over medium-high heat until it’s hot but not smoking.
- Fry the Breadfruit: Carefully place the breadfruit slices into the hot oil. Fry them for 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan.
- Drain and Serve: Once fried, remove the breadfruit slices from the oil. Place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt if desired, and serve hot.
Video
Nutrition
Serving: 4gCalories: 1kcalCarbohydrates: 0.3gProtein: 0.01gSodium: 0.02mgPotassium: 5mgFiber: 0.1gSugar: 0.1gVitamin C: 0.3mgCalcium: 0.2mgIron: 0.01mg
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