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Discussion Starter · #1 ·
Contrary to the image the name Breadfruit might conjure, it neither tastes like an apple or pear. Breadfruit tastes more like potato. And yes you can use it as a substitute for potato. It can be boiled, roasted, made into pies and served with fish and other meats. It is as versatile as the potato.

Let me know if I should stop posting about the foods of Latin America/Caribbean. I don't mean to overload anyone with "exotic" ingredients.


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Oh, post on. It's great to learn more about these food that are less familiar in temperate zones. But how about a recipe or two to try if we see them in the markets.

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Discussion Starter · #4 ·
Barracuda & Breadfruit

1 large foil roasting bag

1 fresh whole small barracuda fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)

2 cups breadfruit, peeled, cored and diced

1 cup salted butter, softened

1 tbsp. fresh squeezed lemon juice

1 tbsp. fresh parsley, chopped

1 shallot, finely chopped

2 tsp. coarsely ground black pepper

parsley sprigs to garnish

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, lemon juice, parsley, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash barracuda with water. Place fish inside the roasting bag and top with the breadfruit and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.

Maybe someone from Cali can give us a substitute for Barracuda. Let's see what I can remember about it. Round fish, silver skin, small scales and not oily.

Roasted Breadfruit

Ingredient: 1 breadfruit

Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done.

Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot.

This is how I remember eating Breadfruit. Outside, over an open fire with my cousins. We also make Breadfruit CouCou (Paleau). Paella I think you call it.
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