Jamaican Breadfruit Rundown

Recipe inspired by healthiersteps.com

1 medium breadfruit

1 tablespoon coconut oil

1 yellow onion, peeled and diced

3 cloves garlic minced

1 red bell pepper, seeded, julienne (cut into thin strips)

2 sprigs thyme

1 beefsteak tomato, cored, small diced

½ teaspoon creole seasoning

¼ teaspoon ground allspice

1 whole Scotch bonnet pepper

1 15-ounce can coconut milk

kosher salt to taste

4 scallions, sliced thin

Cut the breadfruit in half vertically going through the stem and then cut in quarters using a sharp knife.

Cut out the core of the breadfruit and discard, peel the skin and cut the flesh into chunks.

Place breadfruit chunks into a large pot, add cold water and bring to a boil on medium-high heat, reduce heat to simmer for 15-20 minutes or until breadfruit is fork-tender.

While breadfruit is cooking, heat a sauté pan over medium heat and add oil, onion and cook until soft. Add garlic, bell pepper, scallions, thyme, tomatoes, creole seasoning, allspice, and scotch bonnet pepper and cook until fragrant about 2 minutes.

Add coconut milk, salt, cooked breadfruit, and scallions, stir. Bring to boil, reduce to simmer and cook until the sauce thickens, about 7-10 minutes, serve immediately.

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