| Main ingredient: Breadfruit. Vegan. Contains seeds. |
Many Jamaican and Caribbean backyards are blessed with towering breadfruit trees. In my garden, we have the “yellow heart” variety which has been blessing my family and friends for many years.
- 50ml extra virgin coconut oil
- ½ tsp cumin seeds
- ½ tsp coriander seeds, lightly crushed
- ½ tsp pimento seeds, lightly crushed
- 2 dried Jamaican cinnamon leaves (can substitute with ½ tsp ground cinnamon)
- 1 sprig curry leaves
- 1 heaped tbsp mild Madras curry powder
- 1 tsp ground cardamom
- 1 medium red onion, finely diced
- 1 tsp freshly minced Jamaican ginger
- 3 cloves of garlic, finely minced
- ½ scotch bonnet pepper, seeds removed and finely chopped
- 600g peeled breadfruit, cut into chunks
- 200ml water
- 100ml coconut cream Sea salt to taste
- In a large frying pan, warm coconut oil over medium high heat, add cumin, coriander and pimento seeds, cinnamon and curry leaves and cook for a minute until fragrant.
- Next, add curry powder, ground cardamom, onion, ginger, garlic, scotch bonnet and cook until softened, about 3 minutes.
- Add breadfruit, coat with onion spice mixture for a couple minutes, pour in water and bring to a boil then lower temperature and continue cooking over medium low heat.
- Add coconut cream and simmer for 20 minutes or until breadfruit is cooked through.
JuicyChef’s Caribbean Harvest Recipes
A market’s fresh produce is the primary source of inspiration for many cooks worldwide. Outside of supporting small farmers, produce tends to be fresher and more affordable. Perfect for those of us who are watching our wallets these days. Budget ingredients often transform into elegant and beautiful dishes. Beyond our fantastic traditional cuisine, JuicyChef’s Caribbean Harvest Recipes give a fresh look at Caribbean produce and stimulate ideas of other possibilities for the bounty we have been blessed with.