Stuffed Breadfruit is a traditional Dominican (from the Island of Dominica) recipe for a classic dish of roasted breadfruit with a salt beef stuffing. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Stuffed Breadfruit.
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Ingredients:
1 Whole breadfruit
1 onion
2 garlic Cloves, crushed
1 tbsp butter
500g Salt beef, salt pork or Salted pig tails
1 hot chilli pepper, finely chopped
2 tsp flour
Method:
Place the salt meat in a large bowl or pot. Cover with water and set aside to soak and de-salt over night. If possible, change the water several times during this period.
Cut the stem from the breadfruit. Place in a very large saucepan, cover with lightly salted water then bring to a boil and cook, covered for 15 minutes. Drain the breadfruit, place in a greased roasting tin then transfer to a hot oven (at least 200C) and roast for 45 minutes, or until tender all the way through when tested with a skewer.
Remove from the oven, allow to cool until it can be handled then slice off the stem end and scoop out the fibrous core. If going to serve whole peel the breadfruit at this point. If serving in slices, there is no need to peel.
Whilst the breadfruit is roasting, prepare the stuffing. Prepare a stew with your choice of salt meat. Bring a pan of water to a boil. Add the salt meat and boil for 20 minutes to desalt. Drain the meat, allow to cool then cut into serving-sized pieces. Melt the butter in a pan over medium heat and when foaming use to fry the garlic, and onion for 1 minute.
Add the prepared pork or beef, the chopped chilli and about 500ml water. Bring to a simmer and cook slowly until tender (about 20 minutes). At this point make a runny paste by blending the flour and some warm water. Beat this into the meat stew to thicken gravy, return to a simmer and cook for another 5 minutes. Fill centre of breadfruit with mixture.
To serve, cut the breadfruit into slices, spooning the balance of the stew over breadfruit pieces.
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