A Caribbean classic — tender boiled breadfruit served under a buttery sauce of browned onions, garlic, tomato and lime, finished with fresh parsley.
- 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 5–10 minutes, adding 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.
