Historians believe the breadfruit was brought to Jamaica from Tahiti in 1793 by Captain William Bligh of “Mutiny on the Bounty” fame. Although it was not popular with Jamaicans initially – they fed it to their hogs for years – it now represents a well-love vegetable dish suitable for many meals, including breakfast.
INGREDIENTS :
• A Roasted breadfruit
• 1 tablespoon salt
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METHOD:
1. Take 1 whole roast bread fruit and cut out the ‘heart’ (uneatable portion in the middle with seed).
2. Cut breadfruit into pegs.
3. Pour oil in skillet and heat.
4. Fry pegs till golden brown each side.
5. Serve with calloo or ackee