Fruta-Pão Cozida
The Quirky Foodster Team
Ingredients
- Whole Breadfruit, peeled and cut into wedges — 1
- Salt — 1 tbsp
- Butter or palm oil — 2 tbsp
Method
- Place the breadfruit wedges in a large pot and cover with water.
- Add the salt and bring to a boil.
- Reduce heat and simmer 20-25 minutes until fork-tender.
- Drain well and return to the pot.
- Toss with butter or palm oil before serving hot.
Introduction: Simple boiled breadfruit, a staple starchy side found alongside nearly every Santomean main dish.
Cultural Background: Breadfruit is one of Sao Tome and Principe's most essential staple crops, and this simple boiled preparation is the most common way it appears at the table.
Tips: Choose a breadfruit that yields slightly to pressure but isn't overly soft for the best texture once cooked. Don't overcook, or the wedges will become waterlogged.
Variations: Mash the boiled breadfruit with a little coconut milk for a smoother side; roast the boiled wedges briefly for a crisp exterior.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan with a little water, or in the microwave.
Nutrition: Approx. 210 kcal, 2 g protein, 42 g carbohydrate, 5 g fat per serving.
FAQs:
Q: How do I know if breadfruit is ripe enough to cook?
A: Look for a firm fruit that yields gently under light pressure, with skin that has slightly softened.
Q: Can breadfruit be roasted instead of boiled?
A: Yes, whole breadfruit can be roasted over coals or in the oven for a smokier flavour.
- Whole Breadfruit, peeled and cut into wedges — 1
- Salt — 1 tbsp
- Butter or palm oil — 2 tbsp
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