Roast breadfruit is healthy, filling, and absolutely delicious, particularly when it is well-fit and just beginning to ripen.
Although it is delectable, especially with the smoky flavour, when it is roasted over open wood fire, it is even more appetising when it is oven-roasted. It is a very clean process that protects your hands from burns and soot.
Having washed and de-stemmed the fruit, I cut deep cross slits at its top and bottom, wrap it loosely in aluminium foil, and toss it at the back of the oven. Usually, I oven-roast breadfruit and other ground provisions (like yam or sweet potato) while I am baking other things, in order to save time and electricity costs.
In an even hour, the breadfruit is fully roasted and moist since the foil traps the moisture in it during the baking process.
One of the greatest things about oven-roasted breadfruit is that you do not have to contend with peeling the blackened, crusty skin. When you unwrap the foil, the skin is a bit sticky, but is still fairly clean and pretty easy to handle. Also, the skin is quite nutritious and can be diced in small bits and mixed into food for my doggies.
Once peeled and gutted, the fruit is ready to be sliced and consumed with a sprinkle of salt, or it can be fried.
I love my roast breadfruit with ackee and saltfish, but prefer it best with “cook-up” saltfish and lots of onions!
AIN’T NOTHING LIKE THE REAL THING – COAL ROASTED BREADFRUIT!
By Cecelia Campbell-Livingston
Jamaicans have long been enjoying roasted breadfruit; it was first taken to the island by Captain Bligh, who thought it would be a cheap meal to introduce to the slave population at the time. But as the saying goes, out of evil comes forth good—delicious good!
Over the years, Jamaicans have found many ways to prepare and enjoy their breadfruit. Some still build their woodfires, others place it on gas stoves, and some put it in the oven to bake and call it ‘roast,’ but there are others like myself who enjoy utilising the good ole coal stove, made from the rim of a tire and strengthened by steel welded to it, to stand firmly on the ground.
Coal is then loaded into the converted rim. When the fire is properly underway (we say ‘ketch’ in Jamaica), it’s time to place the breadfruit on top.
This process culminates in a delicious product ensconced in a thick, hot, black crust to get to it. For those who explore other options, preferring to utilise their ovens or grills, these will NEVER replace the delectable taste that comes from a fire-roasted breadfruit—that warm, smoky aroma and satisfying texture that you can only get from roasting it over an open fire, watching the transformation from a green skin to soot black, on the inside a delightful buttery yellow.
The finished product can be enjoyed with anything from jerked chicken to steamed fish, ackee and saltfish, you name it, and if you have nothing to accompany it on the plate, no worries! Just spread some soft butter of your choice on slices of the roast breadfruit—make sure it is steaming hot—and enjoy!
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ROAST BRESHEH WITH A TWIST
By Maxine Demetrius
You don’t realise how much freedom you have in Jamaica until you migrate. For example, I love my roast breadfruit, but apart from the fact that it’s winter now in Canada, even if it wasn’t, this is not like home where you can light a wood fire and roast bresheh whenever you wish.
And you can’t roast on top of the stove either, because then you might trigger the fire alarm.
So, with no working oven, you can imagine how over the moon I was when I discovered this breadfruit stovetop recipe. If you live in an apartment and have no yard to make a fire or oven to roast your bresheh, all you need is a large pot!
For my Jamaicans in Canada, accustomed to having breadfruit to stone dog back home (available for free or at a low price), please fork out your $20 for a 5-pounder, fill your pot a third of the way with water, add one teaspoon of oil to reduce stickiness, and light the stove.
Rinse the bresheh, cut the stem short, and avoid slashing the surface. Any deep perforation and that section is going to steam. Place the breadfruit in the boiling water, lightly cover the pot, and leave it for ninety minutes to cook. If space allows, add some scrubbed sweet potatoes or ripe plantains.
Turn your bresheh occasionally with a jumbo spoon. Once it’s slightly soft to the touch, remove it and peel, core, and slice it when safe to handle.
Amazing but true: the inside will be just like a roasted breadfruit—water ‘roasted,’ slices can also be toasted.
Ready for another twist? Try your bresheh with ackee and baked beans; season it like ackee and saltfish—Jamaica’s national dish.
Dig in! It’s relishing!
