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Oven Roasted Breadfruit (Kadachakka) w/ Sun-dried Tomato Salsa

Heard of Breadfruit? It is quite common in our part of India and we call it as Kadachaka. In Kerala cuisine, we use it to make a variety of side dishes. Intrigued by its English name, I wanted to see what it has in common with bread, so here is the simplest form. Since this is a starchy vegetable, I prefer to serve it as is. Just cut it like bread slices and bake it, and serve it for breakfast, simple enough ?? :-) Some research online tells me that this is very close to a typical Jamaican breakfast. They serve either roasted or boiled breadfruit slices along with an array of sides and sauces. I like mine with a freshly made salsa, while my son loved it with almond butter. 



Ingredients: 
  • Breadfruit - 1/2 medium
  • EV olive oil - 2-3 tablespoon
  • Sea salt and black pepper - as per taste

Directions:
  • Preheat oven to 400 degrees.
  • Remove the skin and core from breadfruit.
  • Slice them into 1/2 inch thick slices.
  • Arrange the slices on a cookie sheet with a pat of coconut oil.
  • Bake for 12-15 minutes turning once till you see slight golden brown on both sides.
  • Remove from oven and sprinkle salt and freshly ground pepper.
  • Serve with your favorite salsa, sauce or nut butter.
  • Enjoy!!


Note:
  • If you do not want to switch on the oven, just heat a cast-iron or non-stick pan on medium heat, drizzle a tablespoon of coconut oil, arrange the breadfruit slices and roast till slightly golden, for about 4-5 minutes. Flip and repeat on the other side. 

Sun-dried Tomato Salsa (Ingredients) 
  • Tomato - 3 (small)
  • Sun-dried tomato - 1/4 cup (loosely packed)
  • Red onion - 1/2
  • Serrano pepper - 1 -2  (adjust according to spice level)
  • Sea salt
  • EV Olive oil - 2 Tbs

Directions:
  • Add all ingredients to a food processor or molcajete and process till desired consistency is reached. I like to keep mine a little chunky.
  • Enjoy!!
Note: btw, did I mention that this year I made my own home made sun-dried (oven-dried actually) tomatoes? I made a few batches with my local farm-grown tomatoes. I am still playing around with oven temperature and timing and not ready to post anything on that yet.






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