This Jamaican Breadfruit Recipe Will Blow Your Mind!

salt mackerel

🥗Healthier: fresh mackerel

💰Cheaper: canned tuna

Fresh mackerel offers a healthier option, while canned tuna is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is a cost-effective alternative.

Roast the mature breadfruit on the stove, turning often to avoid heavy charring.

Remove the stem and slice off the bottom of the breadfruit to make it stand upright.

Once the breadfruit is roasted and cool, scrub off excess charring with steel wool.

Cut off the top of the breadfruit and scoop out the heart, leaving about an inch of flesh.

Rinse the salted mackerel several times to remove brine, then boil it in fresh water until less salty.

Rinse the boiled mackerel with cold water, remove the skin, bones, and any inedible parts.

Blend fresh coconut with water and strain to make coconut milk.

Sauté chopped garlic, scallion, thyme, sliced onion, and a thin slice of scotch bonnet pepper in oil until fragrant.

Add diced tomatoes and sauté until the excess water is cooked off.

Pour in 4 cups of coconut milk and let it simmer until thickened.

Add the boiled mackerel, half of the saved onion, sliced sweet pepper, and chopped garlic to the coconut milk mixture and simmer for a few minutes.

Add sliced okra to the mixture and simmer until cooked.

Stuff the roasted breadfruit with the rundown mixture and cover it with the top of the breadfruit.

Cook the stuffed breadfruit on low heat until heated through.

Cooking Techniques

Equipment Needed

Spice Level: