Breadfruit Creole


4 slices of breadfruit (cooked in homemade chicken broth)

1 tablespoon raw coconut or palm oil

1 large clove garlic, minced

½ cup yellow onions, chopped

½ a red onion, sliced

cup chopped bell pepper (assorted colours)Ω cup celery, chopped

½ teaspoon paprika

½ teaspoon fresh thyme leaves

3 or 4 basil leaves (chopped finely)

teaspoon cayenne pepper cup of grape tomatoes, sliced

4 green onions, sliced,

Salt and freshly ground pepper to taste


Heat oil over medium to low heat in a 12″ non-stick skillet. Add the yellow onions, peppers, and celery. Saut√ vegetables for about 2 minutes, until just tender and the onions are translucent. Meanwhile, drain the breadfruit and reserve the cooking liquid, add the breadfruit to the pan and season with the paprika, thyme, basil, and ground pepper. Saut√ for 1 minute longer and then add about cup of chicken stock and bring it to a boil. Stir in the tomatoes and cook for a few minutes more until most of the liquid is cooked away. Finally, add the green and red onions just before turning off the heat.

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