Dress up the rather bland taste of breadfruit with this tasty stuffing.
1 medium breadfruit, roasted (see above)
1/4 cup coconut milk
1 tablespoon coconut oil
1 medium onion, minced
1 medium tomato, peeled, seeded, and chopped
Dash of freshly ground pimento (allspice)
Salt and pepper to taste
Preheat the oven to 300 degrees.
Scoop out the flesh of the cooked breadfruit, leaving a shell at least 3/4
inch thick. In a bowl, mix the breadfruit flesh with the coconut milk and
oil, then add the onion, tomato, and seasonings. Stuff the mixture back
into the shell, wrap the stuffed breadfruit with foil, and warm it
thoroughly in the oven for 10 minutes.
Unwrap the breadfruit, and serve it whole on a platter. Serves 6 to 8
Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John