Baked Savory Breadfruit Taufolo Recipes

Steps:

• Wash breadfruit and puncture deeply about 6-8 times. Bake at 350 deg. F. for 1 1/2 hours.
• In large fry pan, saute onions and peppers add mixed herbs and cook a few minutes longer. Cut meat into 1/2" cubes and stir into pan.
• Dissolve bouillon in water and add with carrots to pan. Add salt and pepper to taste and simmer for 15 minute.
• Cut top of the baked breadfruit and scoop out the pulp leaving a shell (about 1/2" thick). Grate pulp and fold into hot onion and pepper mixture. Stir in the beaten egg. Spoon everything back into the shell. Secure the top with toothpicks, wrap in heavy foil and bake at 425deg. F. for 30-40 minutes.
• Unwrap, cut into wedges and serve hot.

Steps:

• 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 with butter.

Steps:

• Melt your butter, taking care not to brown or burn it, mix in nutmeg and cinnamon.
• Place aside or better yet, place in a small bowl and place in the refrigerator to set up again.
• Once you have your ripe breadfruit pull on the stem, it should give way with a tug and when the step comes off, the innards should come with it as well.
• Sprinkle 1/2 cup of the brown sugar into the hollow breadfruit.
• Take your hardened butter mixture and with a knife or spatula, place into the breadfruit followed by the rest of the brown sugar.
• Cover the hole in the top of the breadfruit (I tried using about an inch of a plantain to stuff the hole and it worked pretty well).
• Place in a baking pan with 2 cups of water and bake at 350 degrees for 1 hours.
• Allow breadfruit to cool for 15 minutes.
• Cut into quarters and dig inches.
• Depending on the consistency of your breadfruit, it might not be a bad idea to prep up an extra 1/2 cup of butter to use once the breadfruit is quartered.