Roast Breadfruit & Smoked Fish

This dish is part of the group of Caribbean dishes that make up our collection of Soul Food. Here, I have used smoked fish from Guyana but you can replace it with any type of salted fish.

There's no recipe really - to roast the Breadfruit, make a couple of incisions and remove the stem of the breadfruit, score the bottom and set it to roast stem-side down for 10 minutes and then turn it on its sides for 6 minutes each then place it score-side down and roast for 8 minutes. Remove and let cool to handle and remove bark.

For the "Fried" Smoked Fish - soak in tap water for 16 - 18 hours, changing the water 2 to 3 times, drain well and flake fish. Pat dry and sauté with onions, garlic and hot peppers, finish with sliced scallions.

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Barbados @ 50 - Roast Breadfruit

One of the best ways to eat breadfruit is roasted directly over fire. The smoke penetrates the flesh and gives it the best flavour; eaten with a sprinkling of salt or a drizzle of melted butter, eat bite is delicious.

Stuffed roast breadfruit came about from simply being creative when "bush cooking" (cooking outdoors away from all the trappings of a kitchen). The top of the breadfruit is cut and the center where the stem is embedded, is hollowed, generously rubbed with butter and then stuffed with cooked meats or sometimes with seasoned fish. The cap is secured in place with skewers and then set over a fire to roast.

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