Grenada Breadfruit Soup is a traditional Grenadan recipe for a classic soup of pureed boiled breadfruit cooked in coconut milk and vegetable stock and flavoured with hot pepper sauce and lemon juice. The full recipe is presented here and I hope you enjoy this classic Grenadan version of: Grenada Breadfruit Soup.
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Ingredients:
500g breadfruit, chopped and peeled
1 onion, finely chopped
1 garlic clove, finely chopped
Salt and freshly-ground black pepper, to taste Grenadian hot pepper sauce to taste
2 tbsp butter (alternatively 1 tablespoon of coconut oil)
400g tin of coconut milk
1l of vegetable (or chicken) stock
1 bay leaf
hot chilli powder, to taste
dash of lemon juice
4 tbsp Chives, finely chopped for garnish
Method:
Peel the breadfruit, cut into quarters and then remove the core before cutting the fruit into cubes before measuring out 500g.
Place a large saucepan over medium heat then add the butter or coconut oil. Once melted use to fry the onions and garlic for about 4 minutes, until the onion is soft and transparent. At this point add the breadfruit pieces and pour in the stock. Bring to a boil, reduce to a brisk simmer and cook until the breadfruit is tender.
Take off the heat and set aside to cool slightly then pour into a blender and process until smooth and creamy in consistency. Make sure to add in the coconut milk whilst blending so it's properly incorporated.
Give your pan a wipe then pour in the breadfruit mixture. Season to taste with salt, black pepper and chilli powder. Pop in the bay leaf and add a little lemon juice to taste.
Bring to a simmer and continue cooking gently for 15 minutes to ensure the soup is piping hot and that all the ingredients have had a chance to meld together properly. If the soup seems a little thick at this point just add in a little boiling water.
Ladle into soup bowls, garnish with a sprinkling of chopped chives and serve.
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