Breadfruit Casserole Recipe – Pemos Restaurant

Breadfruit Casserole Recipe - Nevis Island

Breadfruit Casserole Recipe

Camps, Nevis
April 06, 2008

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. The plants that were being transported by Captain Bligh in the movie (Mutiny on The Bounty), were Breadfruit plants. Thanks to Dossie at Pemos Restaurant, Camps, Nevis for this truly Caribbean recipe

Breadfruit Casserole Recipe Ingredients:

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 grated mild Cheddar cheese
1/2 Cup chicken stock
1   Teaspoon Kosher salt
1   Teaspoon Freshly ground black pepper

Breadfruit Casserole Recipe 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 slightly crisp.

About Breadfruit:

Breadfruit trees are one of the highest yielding food plants known. A single tree can produce between 50 to 150 fruits per year (yield varies between wet and dry areas) and their round, oval or oblong fruits can weigh as much as 12 pounds!

Breadfruit trees can grow to a height of 85 ft and all parts of the tree yield a latex sap which is useful as a sealant such as for canoe caulking. It’s light sturdy timber was used for canoe outriggers and house construction.

Breadfruit casserole is high in carbohydrates and a good source of antioxidants, calcium, carotenoids, copper, dietary fiber, energy, iron, magnesium, niacin, omega 3, omega 6, phosphorus, potassium, protein, thiamine, vitamin A and vitamin C. Breadfruit also contains some carotenoids and lutein which is not present in white rice or white potato. A ½ cup of breadfruit provides 25% of the RDA for fiber and 5 to 10% of the RDA for protein, magnesium and potassium. As the fruit ripens starches convert to sugars and the fruit softens to a custard like consistency. This sweet custard can be eaten raw.

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