Breadfruit Casserole Recipe – Pemos Restaurant

April 6, 2008

Nevis Breadfruit Casserole - Pemos Restaurant, Nevis

Breadfruit Casserole – Pemos Restaurant – Camps, Nevis

Breadfruit was first brought to the Caribbean from Africa to help feed slaves cheaply. When cooked it is similar in taste to a sweet new potato and therefore can be used in many of the same recipes. Thanks to Dossie at Pemos Restaurant, Camps, Nevis for this truly Caribbean recipe


1   Large breadfruit (about 2.5 lbs.)
5   Tablespoons butter
3   Garlic cloves, minced
1/2 Cup heavy cream
1/2 Cup grated Mozzarella cheese
1/2 Cup chicken stock
1   Teaspoon Kosher salt
1   Teaspoon Freshly ground black pepper

Cooking Method:

Peel and core the breadfruit, then slice ¼-inch thick. Bring to boil in water, then simmer for five minutes. Drain and discard water. Place breadfruit slices in a buttered casserole dish, then dot with butter and pour on mixture of cream, garlic and stock. Sprinkle with salt & pepper to taste and top with cheese. Cover and bake for 15 minutes in 375° oven, then uncover and bake fro an additional 15 minutes or until breadfruit is done and cheese is golden brown and slighlty crisp.


Category: Nevis Recipes

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