Tiopu Kuru (Breadfruit Stew) is a traditional Cook Islands recipe for a classic stew of breadfruit and meat in a chicken stock and coconut cream base flavoured with turmeric and curry powder. The full recipe is presented here and I hope you enjoy this classic Cook Islands version of: Breadfruit Stew (Tiopu Kuru).
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Ingredients:
1 Firm ripe kuru (breadfruit)
1 large onion
2 garlic cloves
2l salt water (traditionally sea water from the beach)
500g Cooked pork or chicken
500ml chicken stock
500ml Coconut cream
1 tbsp curry powder
1 tsp ground turmeric
Oil (of your choice)
1 habanero chilli, kept whole
herbs optional
baguette (optional)
Method:
Wash and peel the breadfruit then cut into 3cm pieces. Place these in a large stock pot and cover level with the sea water (or salt water). Bring to a boil, reduce to a simmer and cook gently for 15 minutes. Watch carefully as the breadfruit may catch on the base of the pan as the water level reduces.
In the meantime, fry the onions in about 3 tbsp oil for about 6 minutes until soft and translucent. Add the garlic and diced meat then scatter over the curry powder and ground turmeric and cook for 2 minutes then pour in the chicken stock. Bring to a simmer then pour this mixture into the stock pot with the breadfruit. Top with the whole chilli.
You need to add the meat and onions to the breadfruit before it breaks down completely and becomes pulpy. When the breadfruit is cooked through and tender but still holds its shape add the coconut cream.
Allow to heat through but do not boil.
Serve ladled into in bowls, garnished with your choice of herbs and accompanied with buttered fresh crusty bread.
truly in Paradise.
As well as breadfruit this stew can also be made with sweet potatoes, taro, arrowroot, yam and even rice. Other vegetables to add include beans, green papaya, courgette, cabbage, tomatoes, aubergines and choko.
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