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Street Food

Roasted Breadfruit with Saltfish

The Quirky Foodster Team

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15 min (plus 2 hr soak)
Prep
50 min
Cook

Ingredients

  • 1 medium whole breadfruit
  • 200 g boneless salt cod (saltfish)
  • 1 small onion, sliced
  • 1 small tomato, chopped
  • 1/2 sweet pepper, sliced
  • 1 clove garlic, minced
  • 15 ml vegetable oil
  • 20 g butter, for serving

Method

  1. Soak the salt cod for at least 2 hours, changing the water once; drain and flake.
  2. Roast the whole breadfruit directly over an open flame or grill, turning frequently with tongs, for 40-50 minutes until the skin is fully charred and the interior is soft when pierced.
  3. Meanwhile, heat oil in a pan and sauté onion, garlic and sweet pepper until softened, then add the tomato and flaked saltfish, cooking for 8 minutes.
  4. Once roasted, allow the breadfruit to cool slightly, then peel away the charred skin and remove the core.
  5. Slice the roasted flesh, spread lightly with butter, and serve topped or alongside the sautéed saltfish.

Introduction: Whole breadfruit roasted directly over an open flame until the skin chars and the flesh turns tender and smoky is a common street and roadside preparation in Dominica, often paired with saltfish for a filling snack or light meal.

Cultural Background: Whole breadfruit roasted directly over an open flame until the skin chars and the flesh turns tender and smoky is a common street and roadside preparation in Dominica, often paired with saltfish for a filling snack or light meal.

Tips: Turn the breadfruit regularly during roasting to char evenly on all sides without burning through to the flesh.

Variations: Roasted breadfruit can also be served simply with butter and salt, without saltfish, as a lighter snack.

Storage: Refrigerate leftover roasted breadfruit and saltfish separately in airtight containers for up to 2 days.

Reheating: Reheat breadfruit slices in a dry pan or oven; warm saltfish gently in a covered pan over low heat.

Nutrition: Calories: 290 kcal | Protein: 16 g | Carbs: 42 g | Fat: 8 g | Fibre: 6 g

FAQs

Q: Can breadfruit be roasted in an oven instead of over a flame?
A: Yes, roasting in an oven at 200°C (400°F) for about an hour produces a similar tender result, though it will lack the distinctive smoky char of open-flame roasting.

Q: How do I know the breadfruit is ready?
A: The skin should be fully blackened and blistered, and a skewer or knife should slide easily into the centre without resistance.

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