Captain William Bligh was chosen to lead an expedition to the South Seas to bring the breadfruit to the Caribbean.
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His devotion to the breadfruit saplings and neglect of his crew’s water needs lead to the famous “Mutiny on the Bounty” on his first attempt. Cast overboard; Captain Bligh made his way hundreds of miles to safety in an open boat.
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On his second attempt in 1793, he sailed into Jamaica’s Port Royal Harbour with a ship so crowded with beautiful leafy breadfruit saplings that the Jamaicans rowed out toward “the ship that has bush.”
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Today large, lush breadfruit trees grow throughout the Caribbean, bearing the football-like starchy staple that has kept hunger away from many a door. Breadfruit may be difficult to find outside the Caribbean.
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You will need the following ingredients: 1/2 medium breadfruit 1/2 small onion 1 tablespoon olive oil 4 oz/125g butter 3 medium onions, cut into rings 1 tablespoon garlic finely chopped 1 medium 16floz/500ml tin whole tomatoes, drained and sliced 1/4 cup or 3 tablespoons parsley, diced 1 tablespoon lime juice Salt and pepper to taste 1 cup 8oz or 250ml water Red pepper sauce to taste. Garnish: fresh parsley, chopped. Instructions: Cut the breadfruit, remove the seeds in the core, and peel. Boil in salted water with a little onion and oil, over high heat until tender and drain.
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Meanwhile, melt the butter in a frying pan and lightly brown the onion rings. Add the garlic, tomatoes, parsley, lime juice, salt, and pepper. Continue to sauté for a couple of minutes. Add the water, bring to the boil and simmer for 5-10 minutes.
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Slice the cooled breadfruit and place it in a serving dish. Pour the butter sauce over the breadfruit.
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Garnish with chopped fresh parsley.
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Serves 4
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