Sautéed Breadfruit with Garlic and Herbs (Bajan)

This ‘ground provision’ (Bajans classify this as a vegetable staple food group) can be cooked in an array of styles. Contrary to the name, this is a savoury food typically served as a side or main dish for a meal. Breadfruit can be served roasted, baked in pies, in cou-cou form, sautéed, boiled, as chips, the list goes on. This Garlic Sautéed Breadfruit and Seasoned Baked Breadfruit makes an unbelievably satisfying side dish.

½ breadfruit, chopped into cubes
2 tsp. garlic butter
2 cloves garlic, finely chopped
½ small onion, finely chopped
sprigs of thyme
sprigs cilantro finely chopped
sprigs parsley, finely chopped
1 tsp. cajun seasoning
1 tsp. onion powder
1 tsp. olive oil
sea salt
black pepper, freshly ground

Boil breadfruit for 45 minutes, stirring every 15 minutes to ensure all the breadfruit is cooked evenly. Strain the water after breadfruit is cooked.

Melt butter in a saucepan, cook garlic and onions until translucent and add thyme.

Add breadfruit, coat in mixture, add cilantro, parsley, onion powder, cajun seasoning, salt and pepper to taste and olive oil if needed.

Cook for 10 minutes, stirring in intervals to coat all the breadfruit.