I’ve grown so fond of breadfruit over the years it pains me to hear that the tree at the back of my parents home in Trinidad and Tobago, is usually laden every year and about 80% of them go to waste. With only my uncle at the house, there’s only so much he can eat and after a while villagers gets bored with his generosity. Maybe they too got trees in their garden?

You’ll Need…

1 mature breadfruit (about 4-5 lbs)

For Boiling The breadfruit…

1 can coconut milk
3/4 teaspoon sea salt
1 heaping tablespoon Caribbean Green Seasoning
water
1/2 Scotch Bonnet pepper (optional – for boiling)
4 sprigs thyme
2 scallions
2 cloves garlic (smashed)

For Frying The Breadfruit…

3 tablespoon butter (salted)
1/2 large onion (sliced)
4 cloves garlic (smashed)
1 Scotch Bonnet pepper (optional – sliced)
2 scallions (chopped)
1 Pimento Pepper (aka seasoning pepper)
1/2 teaspoon black pepper
2 tablespoon chopped parsley

Notes. If doing this recipe vegan, replace the butter with olive or coconut oil or whatever butter replacement you usually use. Go though the full list of ingredients if doing this gluten free to ensure they meet with your specific gluten free dietary requirements. I used Scotch Bonnet pepper in the recipe but you may use any spicy pepper you like or can source. Or leave it out if spicy is not your thing.

Please refer to the video below for a better understanding of how to peel, core and slice the breadfruit. I first cut the stem area off so I have a flat surface, then using my knife I cut the breadfruit in half, followed by three more cuts to get wedges (6 in total).

Using a pairing knife I then removed the core and skin, after which the wedges were washed and drained.

Place everything (all that’s mentioned in the ‘boiling’ list above) in a deep pot, cover with additional water and bring to a boil.

I like adding scotch bonnet here as it allows for that kick to make it’s way deep into the pieces of breadfruit as they cook.

Reduce to a rolling boil and remember to flip the pieces every 10 minutes or so, so they cook evenly. Make sure they’re covered with liquid during the 35-40 minutes it will take for the them to go tender.

Once you can pierce the thickest parts with a knife and there’s no resistance, you’ll know it’s fully cooked. Drain and set aside.

It’s time for the frying part of the recipe. This is where we add additional flavor to give it that unique Caribbean finish.

Heat the butter in a wide pan on a medium flame and add the onion, garlic, Scotch Bonnet, scallions Pimento pepper (should you be able to source it) and black pepper. Reduce the heat to low and cook gently for 4-5 minutes.

When the breadfruit is cool enough to handle you may then chop into bit sized pieces or if you prefer, you may mash or crush it. I opted for pieces.

Once the onions etc are tender, it’s then time to add the breadfruit to the saucepan and stir well.

Try your best to coat all the pieces of breadfruit with the buttery base we created and to help create a bit of crust, turn the heat up to medium. After about 3-4 minutes, top with the parsley.

You may taste and adjust the salt to your liking and decide how much of a crust you want on the pieces of breadfruit. Turn off the stove and enjoy. While this is part of my #MeatFreeMondays series, I must confess that I did top my plate with stewed beef.

BTW, if you’ve ever been to the Oistins area in Barbados, you would have had the opportunity to have this with grilled Mahi Mahi (called dolphin locally).

I grew up eating breadfruit in a number of ways, but only as an adult when we visited Tobago some years ago, did I have my first delicious encounter with breadfruit pie. It was a long day of driving around the island, when we stopped at Jemma’s Seaview Kitchen for a late lunch. The stewed fish with this amazing breadfruit pie hit the spot and with the soothing sound of the waves crashing just feet away.. the ‘ritis’ kicked in. Since that day I vowed to come up with a recipe for breadfruit pie to equal what we enjoyed that memorable day.

You’ll Need…

1 breadfruit (about 4lbs)
1.5 cups evaporated milk
2 tablespoons parsley (chopped)
1 cup grated “medium” cheddar
1/2 cup Monterrey jack Cheese
3 tablespoon butter
3 tablespoons flour
1/2 cup onion, finely diced
1 tablespoon powdered mustard
1/4 scotch bonnet pepper diced fine
pinch of nutmeg
1/4 teaspoon black pepper
* salt the water when cooking the breadfruit (1/4 teaspoon)

Notes: Top with bread crumbs (optional).. reserve 1/4 cup of cheddar to top the mix before going in the oven. You may need an extra 1/4 cup of liquid (milk, cream or water) to thin the cheese sauce if it goes too thick. You can use your favorite type of cheese to personalize this dish if you wanted. Remember to wear gloves when handling scotch bonnet peppers and wash your hands with soap immediately after. Do NOT include any seeds as that’s where most of the heat is.

We’ve got to pre-boil the breadfruit before we can assemble it in the pie for baking. Cut off the stem part, then rest that flat side down on your counter and cut into wedges. Then peel the skin off with a potato peeler or sharp pairing knife. The final step is to remove the sort of spongy center (almost like the continuation of the stem), so you’re left with a wedge that all breadfruit meat.

Rinse with cool water, place in a deep pot and cover with water. Bring to a boil, salt and allow to cook until it’s tender. It will take about 20 minutes and as it boils you’ll notice it will change color (a bit darker). To be sure it’s fully cooked, pierce with a sharp knife and make sure there’s no resistance. Drain and set aside to cool a bit.

In another sauce pan heat the butter on low heat, then as it melts add the flour and cook for about 4-5 minutes. It’s important that you constantly whisk it, so the flour does not clump or burn. Now add the evaporated milk, turn up the heat to medium and whisk. Add all the other ingredients (except the breadfruit.. remember to save back a bit of cheese for topping) and cook for a couple minutes. Until you have a thick, but smooth sauce. Remember to add a bit more liquid if it’s overly thick.

It’s now time to assemble the breadfruit pie. Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese, then another layer of sliced breadfruit and top with the remaining cheese sauce. Sprinkle on the grated cheese we reserved.

Place on the middle rack of a pre-heated 350F oven and bake for about 30 minutes. Since I used a shallow baking dish I placed it onto a cookie sheet, so it would be easy to remove from the oven and if any cheese bubbled over, it wouldn’t cause a mess in my oven. After 30 minutes I turned on my broiler and let it go for 2-3 minutes to give it that wicked golden touch on top.

Allow it to cool for a couple minute to really set, then dig in. This breadfruit pie would be enough to serve 5-6 people as a side dish. I assure you that this one will be a hit with your family. The lovely texture or the breadfruit, combined with that wicked cheese sauce we made and the slight zing for the scotch bonnet peppers, will have you wanting more. The first time I put this one together it took me right back to that day we had lunch in Tobago… the only thing missing was the sound of the waves and cool ocean breeze.

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Recipe Card

Print Recipe

Ultimate Breadfruit Pie

Cuisine: Trinidadian Recipe Keys: Dairy Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 25 mins Cook Time 50 mins Marinate Time 5 mins Total Time 1 hr 20 mins

Servings: 6

Description

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.

Ingredients

1 large breadfruit (about 4 lb)
1 ¹⁄₂ cups evaporated milk
2 tablespoons parsley (chopped)
1 cup cheddar cheese (grated)
¹⁄₂ cup Monterey Jack cheese (grated)
1 medium onion (chopped)
Salt and black pepper, to taste
(Optional)

Instructions

Video

Preheat the oven to 350 degrees F (180 degrees C).
Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.

+1 photos
Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.

+1 photos
Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
Sprinkle top with reserved cheddar (and breadcrumbs if using).
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Bake for 30 minutes at 350°F (175°C), then broil for 2–3 minutes until golden brown.
Rest 5 minutes before serving.