My grandmother loves breadfruit, which is another island favorite. It can be roasted, boiled or fried. Well, those are the only cooking methods that I am aware of.  I enjoy it best when roasted or fried. When roasted it has the texture of a hard dough bread. I can’t really describe its texture, but if you would like to substitue, rice or potatoes or pasta, then breadfruit is an excellent choice.  A slice of roasted breadfruit can sop up your gravy,  on any given day and absorb the gravy without falling apart.
After roasting my breadfruit, I usually cut it into slices about 1/2″ thick, fry them and sprinkle them with some kosher salt while they are hot. So amazingly tasty!!!!!!!

Every single weekend; the minute I walk through the door, my grandma frequently asks: “Denise yu nuh see no breadfruit?” Well I have been seeing plenty breadfruit lately. I guess it is “breadfruit time” now. Whenever a particular fruit or vegetable is in season, we “Jamaicans” refer to it as its “time” such as “mango time, pear time, watermelon time” instead of just saying: it is in season.

I was out one Saturday, searching for goat meat. Yes I eat goat too. Whenever I have the urge for goat, I worry. I really do. Why? I am tired of being sold lamb and sheep instead of “goat” meat. Merchants alway sell lamb and/or sheep instead of goat, and have the nerve to label it as goat.  I can’t differentiate between the two meat kinds. At least not  by sight.  It’s only after I begin the cooking process, that I realize that i had been deceived. Sheep and lamb is frothy when cooked.  The taste of  goat meat is unparallel to sheep or lamb. Anyway, I’m going off topic here, so back to my breadfruit:  I stumbled upon breadfruit while searching for goat meat. I asked one of the gentleman behind the counter if he was able to distinguish between a roast or boiled breadfruit. He said it was “turn” meaning maturing or getting ripe, so it could definitely be roasted. He also said it was light in weight, which is another way to determin if the breadfruit is fit for roasting.  Was it heavy or light?   Chile, I don’t remember. I will ask my grandma again because she has the same instructions.   I simply go to the store pick up a breadfruit and hope and pray that it is fit for roasting.

Well, I have been doing and excellent job at selecting my breadfruits lately!  I have purchased several breadfruits recently, something like one breadfruit each week. My grandma and son can’t seem to get enough of it. We enjoy it with everything! In this dish, I tweaked it a little….well a lot. I ate it with some curry chicken back! Excellent combination! This was breakfast and I my taste buds were in heaven.  I am already contemplating my next breadfruit sensation.

What do you eat your breadfruit with?