Roasted Breadfruit and Saltfish//St. Vincent/Caribbean

Set up the fire for roasting the breadfruit.

Wash the breadfruit thoroughly.

Roast the breadfruit until it becomes black, rotating it as needed.

Once roasted, let the breadfruit cool, then peel and cut it into slices, removing any bad parts.

Rinse the saltfish and boil it with a little sugar to reduce the salt.

Change the water and boil the saltfish again for a few more minutes until done.

Cut up the vegetables: 1 onion, 1 bell pepper, 1 tomato, and 1 cucumber.

Remove the bones from the cooked saltfish and place the meat in a clean plate.

In a separate pan, add olive oil and sauté the vegetables until ready.

Combine the sautéed vegetables with the saltfish and mix well.

Peel the roasted breadfruit and slice it, cleaning out the inside as needed.

(Optional) Add some cabbage to the vegetable mixture for extra color.

Serve the roasted breadfruit with the saltfish.

Equipment Needed

Spice Level:

Dietary

Allergens