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.
- Breadfruit - 1/2 medium
- EV olive oil - 2-3 tablespoon
- Sea salt and black pepper - as per taste
- 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.
- 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.
- 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
- Add all ingredients to a food processor or molcajete and process till desired consistency is reached. I like to keep mine a little chunky.
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.