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Captain William Bligh was chosen to lead an expedition to the South Seas to bring the breadfruit to the Caribbean.
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His devotion to the breadfruit saplings and neglect of his crew’s water needs lead to the famous “Mutiny on the Bounty” on his first attempt. Cast overboard; Captain Bligh made his way hundreds of miles to safety in an open boat.
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On his second attempt in 1793, he sailed into Jamaica’s Port Royal Harbour with a ship so crowded with beautiful leafy breadfruit saplings that the Jamaicans rowed out toward “the ship that has bush.”
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Today large, lush breadfruit trees grow throughout the Caribbean, bearing the football-like starchy staple that has kept hunger away from many a door. Breadfruit may be difficult to find outside the Caribbean.
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You will need the following ingredients:
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1/2 medium breadfruit
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1/2 small onion
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1 tablespoon olive oil
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4 oz/125g butter
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3 medium onions, cut into rings
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1 tablespoon garlic finely chopped
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1 medium 16floz/500ml tin whole tomatoes, drained and sliced
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1/4 cup or 3 tablespoons parsley, diced
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1 tablespoon lime juice
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Salt and pepper to taste
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1 cup 8oz or 250ml water
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Red pepper sauce to taste.
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Garnish: fresh parsley, chopped.
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Instructions:
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Cut the breadfruit, remove the seeds in the core, and peel. Boil in salted water with a little onion and oil, over high heat until tender and drain.
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Meanwhile, melt the butter in a frying pan and lightly brown the onion rings. Add the garlic, tomatoes, parsley, lime juice, salt, and pepper. Continue to sauté for a couple of minutes. Add the water, bring to the boil and simmer for 5-10 minutes.
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Slice the cooled breadfruit and place it in a serving dish. Pour the butter sauce over the breadfruit.
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Garnish with chopped fresh parsley.
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Serves 4