While in Punta Uva, we met some friendly locals who taught us how to make breadfruit Caribbean style. It’s amazing! I couldn’t believe I had never had, or heard of it before. More tender and flavorsome than chicken, more moist and robust than potato.
We met Jonathan on our Punta Uva Adventure. He lives with his family in Playa Chiquita right on the beach surrounded by wild tropical fruits. It’s like a dreamland.
Jonathan invited us over for lunch to show us how to prepare one of their favorite family recipes, Fruta de Pan a la Caribbean. The finished result was more delicious than I could have imagined.
Breadfruit facts from Wikipedia
Breadfruit is roughly 25% carbohydrates and 70% water. It has an average amount of vitamin C (20 mg/100 g), small amounts of minerals (potassium and zinc) and thiamin (100 μg/100 g).
Breadfruit was widely and diversely used among Pacific Islanders. Its lightweight wood (specific gravity of 0.27) is resistant to termites and shipworms, so is used as timber for structures andoutrigger canoes. Its wood pulp can also be used to make paper, called breadfruit tapa. It is also used in traditional medicine to treat illnesses that range from sore eyes to sciatica. Native Hawaiiansused its sticky sap to trap birds, whose feathers were made into cloaks.
1 large breadfruit
1 tsp chicken bouillon
1 tsp salt
1 small onion
3 cloves garlic
2 tbs cooking oil
small bundle of fresh thyme
Grate coconut, add 4-5 cups water and massage to work out milk. Strain out coconut.
Add chopped garlic, then onion to hot oil. Cook for a couple minutes.
Add chopped breadfruit.
Add thyme, chicken bouillon, and salt.
Add coconut milk.
Simmer covered for 20 minutes or until bread fruit is tender.
Serve over steamed rice. Enjoy!
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