Captain William Bligh was chosen to lead an expedition to the South Seas to bring the breadfruit to the Caribbean.
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.
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.”
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.
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.
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.
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.
Slice the cooled breadfruit and place it in a serving dish. Pour the butter sauce over the breadfruit.
Garnish with chopped fresh parsley.