With current food prices on the rise throughout the world, Jamaica is by no means exempt from these escalating prices. I saw a news report on television last night that said food prices have gone up by 36.5percent in the last twelve months. I guess I was aware of this, as our weekly grocery bills have been on the increase.
I have, however been following the advice of talk show hosts and the local newspapers that advise the Jamaican people to grow, purchase, and eat more local foods, as these items generally cost less on average than imported foods.
So last week I successfully roasted a breadfruit, which is currently being promoted as a starch substitute.
l will be honest by stating that I actually purchased my first breadfruit last year, and was later told that I paid way too much for it. I also realized at that point that I had no idea what to do with it, and my cookbooks were void of any breadfruit recipes. That poor breadfruit rotted, as unknown to me I had to cook it immediately.
This year, however, I was determined to prepare one and after getting instructions from my mother-in law, I proceeded with caution.
Roasting it, I was told, would be best, and after an hour of having the breadfruit on a cookie sheet in the oven, I had my first roast breadfruit and felt like a hero.
This experience was joyful to the palate, as it was soft, sweet to taste, and sort of like sweet potatoes (in my opinion). Jamaicans enjoy breadfruits roasted, boiled, fried and even as chips.
Lately, I have been hearing on radio talk shows that some Jamaicans believe that the breadfruit is slave food, and have said they will not eat these items. I plan to follow this train of thought closer, as I am currently quite puzzled by it all.
Method: Roast breadfruit
* Roast in oven for about an 1 hour
* 1 tablespoon salt after cooking and sliced
Method : Fried breadfruit
1. Take 1 whole roast bread fruit and cut out the ‘heart’ (uneatable portion in the middle with seed).
2. Cut breadfruit into pegs.
3. Pour oil in skillet and heat.
4. Fry pegs till golden brown each side.
5. Serve with calloo or ackee
Good for you, in both the adventure and the health sense. The “slave food” jibe will remain–it’s a fact that the plants were brought from Tahiti to provide food for slaves, but did not match the needs. Still, lots of Jamaicans love breadfruit and eat it whenever they can get it. Try roasting on a grill (unpeeled) or even on a gas stove (peeled); better tasting than baked in an oven. Not everyone likes their breadfruit on the sweet side. In Bim, they boil and then pickle and serve with souse–very nice.
Well, if people want to be technical– most of the foods and dishes found in the West Indies can be considered “slave food”. But so what, it gave sustenance to our ancestors so we could be here today. Plus it’s all still VERY GOOD
Thanks for stopping by,
I totally agree, I actually love cassava very much and it makes great puddings etc. The breadfruit is something many also enjoy. Onward we all go, but the local foods are so much cheaper, so many may not have a choice with prices continuing to rise.