1 medium breadfruit
An open flame
Cut the stem from the breadfruit and discard it. Use a sharp knife and make
two incisions crossing each other to make an x in the top of the vegetable.
These incisions will allow the vegetable to breathe as it is roasted.
Place the breadfruit on the stove with the bottom facing the flame and turn
the flame to medium. Roast the vegetable on the bottom for 30 minutes. Now,
using a kitchen cloth hold the vegetable, and turn it upside down onto the
flame and let it roast for another 30 minutes.
Just to make sure the vegetable is thoroughly roasted, turn it onto the
side for another ten minutes, rotating it slowly as it roasts.
Remove the breadfruit from the stove, and slice it in halves at the
incisions made earlier. If it's not completely roasted, it's no problem.
Put the halves back onto the fire and roast for another five minutes.
Turn off the stove and remove the vegetable. Allow it to cool for about an
hour. Now, carefully peel the blackened roasted skin with sharp knife. Then
remove the center piece or the heart as it is sometimes called. Cut 1-inch
slices along the length of the vegetable and arrange them with your
Roast the breadfruit whole over charcoal (the best method), or directly
over a gas burner. Turn the fruit as it begins to char. The roasting takes
about an hour. When steam starts to escape from the stem end, the
breadfruit is done.
Remove the breadfruit from the fire, and cut a circle at the stem end.
Scoop out the heart, and discard it. Scoop out the meat, or cut off the
charred outer skin, and cut the meat into slices, and serve it hot.
From: Traveling Jamaica With Knife, Fork & Spoon
by Robb Walsh and Jay McCarthy