ECNETNews, NEW YORK: This week, we spotlight a delicious traditional recipe from Tobago, the sister island of Trinidad: Breadfruit Pie. For those unfamiliar, breadfruit is a tropical tree in the mulberry and jackfruit family, originating from the South Pacific. It gained popularity in the Caribbean during the late 18th century. The name “breadfruit” comes from the texture of the moderately ripe fruit, which resembles freshly baked bread and has a subtle potato-like flavor. Breadfruit can be found in most Asian or Hispanic supermarkets across the US and Canada.
Ingredients
METHOD for Preparing Breadfruit Pie
- Preheat your oven to 350 ºF. Cut off the stem of the breadfruit and place the flat side down on a cutting surface. Cut the breadfruit into wedges and peel the skin using a potato peeler or sharp knife.
- Remove the spongy center, ensuring each wedge consists solely of the meat of the breadfruit.
- Rinse the wedges under cool water, then place them in a deep pot and cover with water. Bring to a boil, add salt, and cook until tender, about 20 minutes.
- In a separate saucepan, melt butter over low heat. Once melted, add flour and cook for 4 to 5 minutes.
- Gradually add evaporated milk, increase the heat to medium, and whisk until smooth. Incorporate freshly chopped parsley, finely diced Scotch bonnet pepper, powdered mustard, Monterey Jack cheese, most of the grated medium cheddar, diced onion, nutmeg, and black pepper (1/4 teaspoon). Cook for a few minutes until a thick, smooth sauce forms.
- Slice the cooked breadfruit into 1/4-inch-thick pieces. Layer them in a greased baking dish, topped with cheese and additional breadfruit slices, finishing with the cheese sauce.
- Sprinkle the remaining grated cheese on top.
- Bake on the middle rack of the preheated oven for about 30 minutes.
- Allow to cool for a few minutes before serving.
