Roast Breadfruit & Pigtails

>> Sunday, 8 March 2015

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The Caribbean has a long history with breadfruit. It all started with Captain Bligh in the days of colonialism. Today, breadfruit is synonymous with Caribbean cuisine. For many, it is soulfood. There are many stories, some happy and some sad that many people can tell about breadfruit. I think almost every Caribbean person has a personal story to tell about their experience with breadfruit - from climbing the tree, to cooking and eating breadfruit. Personally, my love for breadfruit was only realized after moving to Barbados over a decade ago, and for the first time, eating fire-roasted breadfruit that was cooked in the yard on a bed hot coals.

There are so many trees around thus facilitating fruiting for year-round availability of breadfruit. Salt meat - salted pigtails, salted beef, salt fish, smoked fish - has always been associated with breadfruit. The two compliment each other very well. Most people prefer their breadfruit with salt fish but I prefer mine with salted pigtails.

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To make this platter of breadfruit and pigtails is easy cooking. Here's what you will need:

  • 1 full/ripe breadfruit
  • 2 - 3 salted pigtails
  • Vegetable oil
  • Freshly ground black pepper

Here's what to do:

  1. Cut the breadfruit into quarters from the stem down. Remove the stem and its core and peel each piece.
  2. Add the breadfruit to a large pot and cover with water (the breadfruit will float to the surface). Rinse and cut the pigtails at their joints and add to the pot with the breadfruit. Cover the pot and bring to a boil on medium high heat. Cook until a knife inserts easily into the breadfruit. The breadfruit should be soft but not mushy. Drain the breadfruit and pigtails well.
  3. Preheat oven to 400 degrees F.
  4. Cut the the breadfruit into large chunks, brush or toss with oil and arrange on a baking sheet. Sprinkle with black pepper. Add the pigtails either at one side of the pan or dispersed in-between the breadfruit.
  5. Roast for 25 minutes then flip the breadfruit and roast for another 20 minutes or until golden and firm on the outside.
  6. Remove from oven let cool for about 10 - 15 minutes before serving.


  • There is no need to season the breadfruit with salt, boiling it with the salted pig tails will season it.
  • You can dress up the pigtails if you like by sautéing it with onions and herbs. 

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Breakfast Potatoes

>> Thursday, 22 January 2015

Hi Everyone,

I trust that 2015 has been treating you well so far.

If you've been following this blog for a while, you will know that I am not big on making resolutions, but every now and then, throughout the year, I make an attempt to eat breakfast. I am the kind of person that wants to wake up each morning and be surprised by what I find on my plate for breakfast. While I am quite content to eat the same thing 2 to 3 days in a row for lunch or dinner, that is not the case when it comes to breakfast. I seek variety: savoury and sweet (more savoury), heavy and light, liquid and solids.

Potato Egg Breakfast photo breakfast2_zps6ca0f2ba-1.jpg

Here's the thing, because I want breakfast to be a surprise and something different daily, I find that I cannot plan what I want to have for breakfast the day or night before, this generally results in me not having breakfast at all. If I am not rushing to get out of the house, invariably, I'll have tea.

The other day I got up and felt like eating potatoes for breakfast. Ah, a rare occasion that I actually knew what I wanted to eat for breakfast. These potatoes were done cooking in under half an hour. I like that.

There's no particular recipe. All you need are potatoes, oil or butter if you prefer, salt and pepper. I used a dry all purpose seasoning for my potatoes and finished them off with chopped chives.

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Scrub or peel some potatoes and dice them

Potatoes Cooking photo potatoescooking_zps5eca1271-1.jpg

Heat a pan (cast iron works great) with 2 tablespoons oil until smoking hot and add the potatoes to the pan and spread it out in an even layer. Do not touch it, let it cook for 5 minutes to get brown on the parts that are in direct contact with the pan

Seasoned Potatoes photo seasonedpotatoes_zps85a6c4fb-1.jpg

Meanwhile, sprinkle the seasoning along with some salt and freshly ground black pepper

Browned potatoes photo potatoescooking5_zps62f987ee-1.jpg

Toss the potatoes to let other pieces brown. Let it cook for another 5 minutes
Cover the pan, turn the heat to low and let steam-cook for 15 minutes. Remove the cover, shut off the heat and garnish with chives or thinly sliced green onions

Breakfast Potatoes photo bfastpotatoes7_zps63535631-1.jpg

I had mine with a fried egg.

Potatoes Egg Breakfast2 photo breakfast7_zps31005d1c-1.jpg


Another Year. Another Thank You.

>> Tuesday, 23 December 2014

Sorrel Drink photo SorrelDrink_zpsb305df07.jpg
Sorrel Drink © Cynthia Nelson

From me to you, sincere wishes for a joyous season and a blessed New Year.

Thank you for your continued loyalty and support, especially when I have not always been present. I cannot begin to express my gratitude and appreciation. Thank you.

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