Breadfruit Rundown (Jamaica)

This Jamaican breadfruit rundown is creamy and bursting with flavours, breadfruit chunks are cooked in incredibly delicious coconut sauce seasoned with onion, garlic, thyme, bell pepper, scallion, allspice, and Scotch bonnet pepper.

1 medium breadfruit
1 Tbsp. coconut oil
1 medium onion, chopped
3 cloves garlic, chopped
½ medium red bell pepper, cut into slices
1 green onion, chopped
2 sprigs thyme
1 medium tomato, chopped
½ tsp. Creole seasoning
¼ tsp. allspice
1 Scotch bonnet pepper (whole)
¼ tsp. cayenne pepper
1 (15 oz) can coconut milk
½ tsp. sea salt

Wash breadfruit, cut in half vertically going through the stem. Cut in quarters using a sharp knife. Cut out the core of the breadfruit and discard, peel the skin and cut the white flesh into chunks.

Place breadfruit chunks into a large pot, add cold water and bring to a boil on medium-high heat, reduce heat to simmer for 15-20 minutes or until breadfruit is fork-tender.

While breadfruit chunks are boiling, prepare the seasonings, heat oil on medium heat, add onion and cook until soft, about 3 minutes. Add garlic, bell pepper, green onions, thyme, tomatoes, Creole Seasoning, allspice, and Scotch bonnet pepper cook until fragrant about 2 minutes.

Add coconut milk, salt, cooked breadfruit, and stir. Bring to boil, reduce to simmer and cook until sauce thickens, about 7-10 minutes, serve immediately.

Makes 8 servings.