Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cut off the stem part of the
Breadfruit (1)
, then rest that flat side down on your counter and cut into wedges. Peel the skin off with a potato peeler or sharp pairing knife.
Step 3
The final step is to remove the sort of spongy center (almost like the continuation of the stem), so you’re left with a wedge that all breadfruit meat.
Step 4
Rinse with cool water, place in a deep pot and cover with water. Bring to a boil, add
Salt (1/4 tsp)
and allow to cook until it’s tender for 20 minutes.
Step 5
In another sauce pan heat the
Butter (3 Tbsp)
on low heat, then as it melts add the
All-Purpose Flour (3 Tbsp)
and cook for about 4 to 5 minutes.
Step 6
Add the
Evaporated Milk (1 1/2 cups)
, then turn up the heat to medium and whisk. Add the
Fresh Parsley (2 Tbsp)
,
Scotch Bonnet Pepper (1/4)
,
Dry Mustard (1 Tbsp)
,
Monterey Jack Cheese (1/2 cup)
, most of the
Medium Cheddar Cheese (1 cup)
,
Onions (1/2 cup)
,
Ground Nutmeg (1 pinch)
, and
Ground Black Pepper (1/4 tsp)
.
Step 7
Cook for a few minutes until you have a thick and smooth sauce.
Step 8
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Step 9
Sprinkle on the rest of the grated cheese on top.
Step 10
Place on the middle rack of a preheated oven and bake for about 30 minutes.
Step 11
Let it cool for a few minutes, then dig in!
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