Tender boiled breadfruit simmered in rich coconut milk — a simple, nourishing everyday staple of Nauruan households.
Breadfruit (Artocarpus altilis) arrived on Nauru's shores via ancient Polynesian voyagers and quickly became a dietary cornerstone. This preparation is the most common: chunks of ripe breadfruit are boiled until just tender, then finished in coconut milk with a pinch of salt, creating a creamy, starchy side dish that pairs with any protein. The coconut milk soaks into the breadfruit's spongy flesh, giving it a subtle sweetness.
Serves 4
Peel the breadfruit, remove the core and cut into 5 cm chunks.
Place breadfruit in a pot with 2 cups water and ½ tsp salt. Bring to a boil and cook 15 minutes until just tender when pierced with a knife.
Drain most of the water, leaving a small amount in the pot. Pour over the coconut milk and add remaining salt and thyme. Simmer uncovered 10 minutes until sauce thickens slightly.
Remove thyme sprigs. Serve hot alongside grilled fish or chicken.
Choose breadfruit that is slightly soft to the touch for best flavour.
Do not overcook or the breadfruit becomes mushy.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced sweet potato for extra sweetness.
Stir in a knob of butter at the end for richness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 2 days. Reheat gently with a splash of coconut milk.
Breadfruit was introduced to Pacific islands over 3,000 years ago and became a famine-resistant food due to its high starch content and prolific yield.
Asian and Caribbean grocery stores often stock it, fresh or frozen.
Yes, though the dish will be less rich.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (300g / 10.6 oz) · 4 servings total
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