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Fire-Roasted Breadfruit |
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Serves: 4 Print this RecipeJAMAICA Breadfruit was brought to the Caribbean from the South Pacific by the infamous Captain Bligh and has become one of the classic accompaniments to Jamaica’s jerk pork. Sufferer’s restaurant in Jamaica has a special charcoal pit for roasting breadfruits, which are buried in the embers. Char-roasting is one of the best ways to cook this large, round (think bowling ball), pebbly and green-skinned fruit, whose chief characteristic is its mild flavor (some people might say utter blandness)-perfect for taming the blast furnace heat of jerk pork! Breadfruit may be fruit, botanically speaking, but it’s usually served as a vegetable or starch. Charring imparts a smoky flavor that is readily absorbed by the starchy, white flesh. The most authentic way to cook it is on a charcoal grill, but you can also char it on a gas grill using either the direct or indirect method. Breadfruit can be found at West Indian markets and specialty greengrocers. Choose a firm, unblemished specimen and ripen at room temperature until it just begins to yield when pressed with your thumb. It should still be rather firm. 1 breadfruit (3 to 4 pounds) 4 tablespoons butter, salted (1/2 stick), for serving Salt and freshly ground black pepper for serving 1. If using a charcoal grill (direct method), preheat it to high. When ready to cook, nestle the breadfruit in the coals, raking the latter around it to cover as much of the fruit as possible. Cook the breadfruit until the skin is charred and the flesh is very soft. This will take 40 to 60 minutes, depending on the size and ripeness of the breadfruit. To test for doneness, insert a metal skewer; the breadfruit should be soft in the center. If using a gas grill (direct method), preheat to medium. When ready to cook, place the breadfruit on the hot grate and grill until the skin is charred and the flesh is very soft (see above for timing and test for doneness). If using a gas grill (indirect method), preheat to medium-high. When ready to cook, place the breadfruit in the center of the grill, away from the heat, and roast until well browned on the outside and soft in the center, 1 to 1 1/2 hours. (I prefer the direct method, because you actually char the skin, but the indirect method requires less intervention.) 2. To serve, cut or break the breadfruit into wedges and trim away the burnt part. Spread a little butter over the breadfruit, season with salt and pepper, mash with a fork, and eat. Serves 4 to 6 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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