Jamaican Roasted Breadfruit

이 레시피 정보

Breadfruit is a starchy, versatile fruit central to Caribbean and Pacific Island cooking, its dense flesh taking on a texture somewhere between potato and fresh bread once properly roasted. Traditionally roasted whole directly over an open charcoal fire, the skin blackens and blisters while the interior steams inside its own shell, becoming soft and mildly sweet, this technique adaptable to a home oven as well. Served simply with butter and salt, or alongside fish and other Jamaican dishes, roasted breadfruit showcases a fruit that, though less familiar outside the Caribbean, has been a dietary staple across the region for centuries.

재료

서브 4

• 1 wholebreadfruit
• 2 tbsp버터(봉사를 위해)
• 1 tsp소금(봉사를 위해)
• 1/4 cupescovitch or salsa(서빙용, 선택사항)

조리법

1. 1

   Prepare the breadfruit

   Wash the whole breadfruit and pat dry.

2. 2

   로스트

   Roast the whole breadfruit directly over a charcoal fire or in a 200C/400F oven, turning occasionally, for 50-60 minutes until the skin is charred and the flesh feels soft when pressed.

   Turn the breadfruit occasionally throughout roasting so the skin chars evenly on all sides and the interior steams uniformly.

3. 3

   약간 시원하다

   Let the breadfruit cool for 10-15 minutes until safe to handle.

4. 4

   Peel and cut

   Peel away the charred skin, remove the core, and cut the flesh into wedges or chunks.

5. 5

   서브하다

   Serve warm with butter, salt, and escovitch or salsa if desired.

변형

• •

  Каврулмуш экмек мейвеси、Патес Пуресин Бензер のビールを饮みながら、塩分を摂取してください。

• •

  余分な情报を追加したり、他の情报を共同したりすることはできません。

• •

  问题を解决できるかどうかを确认してください。

저장

Refrigerate cooked breadfruit up to 3 days in an airtight container; reheat by frying slices or warming gently in the oven.

자주 묻는 질문