Migan de fruit à pain (Breadfruit Migan) is a traditional Martinique recipe for a classic stew of breadfruit, turban squash and salted pig tail in a hot chilli base. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Breadfruit Migan (Migan de fruit à pain).
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Breadfruit migan is one of the quintessential Martinican local dishes. It is a kind of mixture between mash and pieces of breadfruit mixed with pieces of pork.
Ingredients:
1 breadfruit
200g of giraumon (turban squash)
1 onion, chopped
1 scotch bonnet chilli, kept whole
2 Salted pig tails
2 garlic cloves, chopped
5g Parsley, chopped
5g chives, chopped
Salt and freshly-ground black pepper, to taste
Method:
Cut the the pork tails into pieces then put in a large pot, cover with plenty of water then bring to a boil. Cook for 5 minutes then drain away the water. Repeat this process twice more to desalt the meat. After this time, drain the meat, then set aside until it can be handled.
Peel the breadfruit, remove its core and dice the flesh. Halve, de-seed then peel and dice the giraumon (turban squash).
Place the pork in a pot and pour over just enough water to cover. Bring to a boil, reduce to a simmer then add the breadfruit and squash pieces.
Stir in the herbs then drop in the whole chilli, being careful not to pierce it.
Bring to a boil over high heat cooking for 12-20 minutes, then reduce to a simmer over low heat, stirring with a wooden spoon, until the pumpkin breaks down and the mixture becomes creamy.
Adjust the seasonings to taste necessary.
Once the breadfruit is tender and giraumon has broken down to homogeneous sauce, take off the heat, allow to cool for 10 minutes then serve (remove the chilli before serving).
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