Bill Martin 
BBQ List
8/14/01

Nope.  No mustard.  Unless you want it.

OK...here goes.

Take two smoked ham hocks....or the equivalent of whatever kinda smoked pork
you got on hand.  The more burnt ends or bark, the better.

Boil the ham hocks in about 4 cups of water til tender and fall off the
bone, (if any), probably about a half hour.

Meanwhile, peel, seed if necessary, and cut into 1-2 inch cubes, one large
or two small-medium breadfruits.  Throw that into the pot, turn down the
heat to about medium to medium low, and cover.  Cook the breadfruit til
tender.  About 10-15 minutes or until a fork or skewer goes through the
breadfruit easily.

When the breadfruit is tender, like a boiled potatoe, add two 12 ounce cans
of whole coconut milk.  Stir well.  Taste. Season to taste with a little
salt, black pepper and red pepper flakes.  Easy on the pepper flakes,
because you're gonna cook this stew til the chunks of breadfruit start
dissolving and the corners and edges of the chunks start to get rounded.
Keep tasting while its cooking, and checking for the heat; and stir every
few minutes.  Add more red pepper if you like, as you go along, but be
careful, cuz the coconut milk seems to enhance the fire of the peppers.

When the  breadfruit just starts to dissolve a bit and the chunks come
rounded......take it off the heat and serve in BIG bowls, with some good
mango chutney, and crunchy bread, and maybe a big bowl of steaming shrimps
or crabs to eat with your fingers.

Bill

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RFC

This versatile fruit appears in a multitude of Caribbean dishes and snacks. Trinidadian breadfruit soup makes a good lunchtime meal. It traditionally uses salt beef or salted pig's tail and 1.5 l (6 cups) water, but you can use corned beef, chopped ham, or one smoked ham hock and 1 l (4 cups) of water. 

Ingredients: 


250 g (8 oz) of meat (see note above)
water (see note above)
1 yellow (Yellowheart) breadfruit, peeled, cored and sliced
1 l (4 cups) coconut milk
1 sprig thyme
1 medium onion, chopped
1 whole hot pepper
salt
chopped parsley to garnish 

Procedure:

If necessary,boil salt meat in water until tender, about 1 hour. Drain, reserving stock. Cut meat into small pieces.

Add breadfruit to reserved stock and boil until soft, about 15 to 20 minutes. Mash until smooth or puree in food processor or blender with 80 ml (3 fl oz) of the stock. Return to saucepan and add coconut milk, thyme, onions, hot pepper, and salt. Simmer 15 minutes. Discard thyme and hot pepper just before serving.

Serve hot, garnished with parsley.

SERVES 4 TO 6 PERSONS.


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Tiopu kuru  Breadfruit stew
Ingredients:
1 Firm ripe kuru (breadfruit)
1 large onion/garlic
2 litres salt water (Seawater from your beach)
500g Cooked pork or chicken meat
2 Cups chicken stock
500ml Coconut cream 
Oil (of your choice)
Capsicum, herbs optional
French stick loaf (optional)

Wash and peel Kuru (breadfruit), dice into 1 inch cubes, place in large stock pot, and cover level with seawater/ salted water. Bring to boil and allow to simmer slowly for 15 minutes. Watch it as it will catch as the water reduces. While on simmer, saut onions till transparent, do not allow to burn. Add garlic and diced meat and chicken stock to onions, then add to stock pot since kuru cooks very quickly and becomes bulky. Stir pork or chicken in before kuru becomes smooth and pulpy. When kuru is cooked and still holds its shape pour in the coconut cream. Heat thoroughly but do not boil. Serve in bowls with buttered fresh crusty bread. 

Our children enjoy this dish but always complained because they were always too 'full' and it really knocked them out. Ample sufficiency. We are truly in Paradise. 

Variety makes the going interesting. The influx of traders to the islands brought goods to add to our larder. Dairy products became firm favourites and the canned beef, Punu Puakatoro (beef ). Many adopted the 'bully beef'. Today we have other canned favourites such as Punu Ika (fish). Other ingredients to add to kuru stew is curry powder or turmeric and ginger. Whatever you enjoy, add to the stew. Meat may be omitted. Try other meats such as salami, cooked bacon or ham, or substitute the pea with kuru when making pea&ham soup. This is a very hearty and satisfying meal. Other starchy vegetable substitutes for this recipe are sweet potato, taro, tarua, yam and rice. Any vegetable may be treated as tiopu. Sliced, beans, green pawpaw, courgette (zucchini), all varieties of cabbage, tomato, aubergine (eggplant), choko. Serve with boiled rice or root vegetable and coconut cream. 
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http://www.capetrib.com.au/recipesbchowd.htm

Breadfruit Chowder  
Ingredients 
2 rashers of bacon, diced 
1 medium onion, chopped finely
1 carrot, diced finely
2 cups peeled and chopped breadfruit.
3 cups chicken stock
1 cup cream
salt and pepper to taste
   

Fry chopped bacon until it starts to go crisp. Add the onion and cook until golden. Stir in the carrot and breadfruit, add stock and bring to boil. Reduce to a simmer until the vegetables are soft. Blend to a smooth puree. Add cream and stir. Check seasoning, add salt and pepper to taste. Sprinkle with parsley and serve warm.

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RFC 

Breadfruit and Recipes 
The breadfruit is a Chuukese staple. Other traditional Micronesian crops include taro, yams, tapioca, and bananas. 

Breadfruit is very nutritious. It has as much calcium and carbohydrates as taro and more than the white potato. It also contains more potassium than bananas. One-quarter of a small fruit fills your day's quota of vitamin C. When eaten as a staple, breadfruit adds significant amounts of thiamine (B-1), niacin (B-3), vitamin B-6, folate, and magnesium to your diet, with very little fat. 

The trick to a good breadfruit is picking it at the right stage. You should buy "green" fruits when the patterns on the rind are large and even, and a milky sap appears on the surface. As breadfruit ripens, the rind and sap turn brown and the flesh becomes pulpy and sweet. Many people like breadfruit ripened till the flesh runs, then roasted over a fire or steamed in an imu (wood-fired clay oven). 

When you cut open a breadfruit, it looks white and is starchy like a potato. In fact, you can prepare breadfruit in many of the same ways as a potato. You can boil it, bake it, steam it, fry it, grate it or mash it. It tastes both hearty and bland, with a fruity aroma. One of the most flavorful ways to eat breadfruit is baked in the oven, like squash. If you want to taste a baked breadfruit, try this recipe. Scrape the skin off the breadfruit with a knife. Then put it in a pan with a little water and roast at 350 to 375 F for an hour or more, until a skewer passes through easily. You can core it and stuff it with rice and vegetables before baking. You can also microwave a breadfruit if you want and use it any way you would use a potato. 

For some more complicated breadfruit recipes, try these Micronesian dishes. If you can't find breadfruit, you can substitute taro in the same recipes. 
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Breadfruit Salad 
Ingredients: 

3 cup cooked breadfruit or taro 
 cup cooked beans 
 cup sliced cucumber 
2 tablespoons chopped green onions 
1 cup cooked fish and/or meat, egg, chicken 
 cup sliced tomato 
 cup shredded cabbage 
 teaspoon salt 
salad dressing to moisten 
Directions: 
Combine all ingredients, mixing lightly with salad dressing. Serve on lettuce leaf. 

Baked Stuffed Breadfruit 
Ingredients: 
1 whole breadfruit 
1/2 lb. minced meat 
1 onion chopped 
1 oz butter 
1/4 lb. minced ham 
1 tomato chopped 
1 clove garlic 
chives 
salt and pepper 
Directions: 
Parboil breadfruit in salted water. Saut onion, garlic, and chives in oil. Add meats and lightly fry, adding tomato, salt, and pepper. Peel and core the breadfruit, fill with mixture, brush with butter and bake in greased dish in 350 degree oven for about 30 minutes, basting from time to time. Serve hot. 

I'd be curious to know how your breadfruit recipes turn out. If you try these dishes, tell me what you think of them by emailing me 

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RFC

BREADFRUIT OIL DOWN.


Ingredients: 

1 medium sized breadfruit

1 large onion

1/2 lb salt fish

4 red bell seasoning peppers

1 bulb of garlic

4 tbsps of butter

1 tbsp oil

Cut the breadfruit into quarters, peel and wash. 

Place in a large stock pot and add just enough water to cover the breadfruit slightly. 

Cover the pan and boil for about 45 minutes or until soft. 

Uncover the pan and allow the breadfruit to cool. 

Wash the salt fish thoroughly to remove scales as well as excess salt. 

Soak for about 20 minutes. 

Place in a small pot and cook for about 20 minutes ensuring that the water is changed at least twice. 

When the salt fish is cooked, remove from the stove and allow it to cool. 

Dice the breadfruit into a big serving bowl. 

Flake the salt fish and set aside. 

Chop the seasonings finely. 

Mix the butter and oil in a saucepan, when the butter has melted add the seasoning and the salt fish. 

Cook for about two minutes, stirring constantly. 

Remove from the stove.

 Pour over the breadfruit. Mix well.

 Serve with some finely chopped parsley to garnish when the mixture has cooled.

