Breadfruit Cou-Cou is a traditional Saint Lucian recipe for the classic accompaniment of mashed plantain and breadfruit finished by frying with onion, garlic, thyme and paprika. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Breadfruit Cou-Cou.
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The national dish of St. Lucia, Breadfruit Cou-Cou, is a delicious combination of two of the most popular ingredients in Caribbean cuisine. This specialty is often served as a side dish, but also excels as a main course. The creamy texture of the plantains blends perfectly with the heartier breadfruit, making the dish a flavour explosion. Fresh herbs and spices give this dish the flavours of St. Lucia.
Ingredients:
1 large breadfruit, peeled, cored and cut into pieces
2-3 ripe plantains, peeled and cut into pices
1 onion, diced
2 garlic cloves, minced
1 tsp thyme, fresh or dried
1 tsp paprika
Salt and freshly-ground black pepper to taste
1 tbsp olive oil
Method:
Combine the breadfruit and plantain pieces in a large pot of water and bring to a boil. Reduce to a simmer and cook the fruit pieces until tender, (about 15-20 minutes).
Drain the water and mash the ingredients with a potato masher until smooth.
Place a pan over medium heat, Once hot add the onion and fry for 2 minutes then add the garlic and fry for about 2 minutes more, until the onion is softened.
Add the thyme and paprika then season with salt and freshly-ground black pepper and continue frying briefly. Add in the mashed breadfruit and plantain mixture, stirring until all the ingredients are thoroughly blended.
Serve hot as an accompaniment or enjoy with a spicy sauce or fish.
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