Fruit à pain frit (Fried Breadfruit) is a traditional Wallisian and Fortunan recipe for a snack or accompaniment of deep fried breadfruit pieces. The full recipe is presented here and I hope you enjoy this classic Wallisian and Fortunan version of: Fried Breadfruit (Fruit à pain frit).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Breadfruit is a starchy, seedless fruit that is native to Polynesia. British and French navigators (Captain Bligh, anyone?) introduced it to the Caribbean in the late 18th century, and it has since become a staple food in many Caribbean countries. In oceania, breadfruit were traditionally baked in a pit oven with hot stones and this method of deep frying is a fairly recent introduction to the island.
Note that if the breadfruit is not ripe, it will be hard to cook. To test if the breadfruit is ripe, pierce it with a fork. If the fork goes in quickly, the breadfruit is ripe.
Ingredients:
1 ripe Breadfruit
Oil for deep frying
salt, freshly-ground black pepper and chilli powder, for sprinkling
Method:
Wash the breadfruit. Then, using a sharp knife peel the breadfruit. Cut in half and remove the core then slice into 3cm thick wedges.
Heat the oil in a deep fryer, large saucepan or wok. When the oil is hot (about 180°C) add the breadfruit pieces and fry for 5-6 minutes per side or until golden brown and crispy.
Remove with a spider, drain on kitchen paper and season to taste with salt, black pepper and chilli powder.
)
