Breadfruit Porridge (Mahi en Meh)
The Quirky Foodster Team
Ingredients
- Medium breadfruit, peeled, cooked and mashed — 1
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Sugar — 3 tbsp
- Of salt — pinch
Method
- Boil the peeled breadfruit until fork-tender, about 20–25 minutes, then drain and mash.
- Combine the mashed breadfruit with the coconut milk in a saucepan.
- Warm gently over low heat, stirring, for 8–10 minutes until smooth and slightly thickened.
- Stir in the sugar and salt.
- Serve warm in bowls.
Introduction: A warm, lightly sweetened porridge made from mashed cooked breadfruit and coconut milk, a comforting start to the day across the islands.
Cultural Background: Breadfruit trees are found throughout the Federated States of Micronesia, and this simple porridge turns the starchy fruit into a filling breakfast, especially common on Chuuk and Pohnpei.
Tips: Mash the breadfruit thoroughly for a smooth, even porridge texture. Keep the heat low once the coconut milk is added, to prevent it from splitting.
Variations: Add a little grated ginger for warmth. Top with toasted coconut flakes for texture.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of coconut milk, stirring, until warmed through.
Nutrition: Per serving (approx.): 240 kcal, 3 g protein, 12 g fat, 32 g carbohydrate.
FAQs:
Q: Can I use frozen breadfruit?
A: Yes, cook it the same way once thawed.
Q: Is this porridge very sweet?
A: It has a moderate sweetness, adjustable to taste.
- Medium breadfruit, peeled, cooked and mashed — 1
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Sugar — 3 tbsp
- Of salt — pinch
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