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Baked Stuffed Breadfruit

(Photo by Denni Schnapp/Flickr)

(Photo by Denni Schnapp/Flickr)


1 firm unripe breadfruit
salt and pepper
1 tablespoon oil
1 onion, finely chopped
1 teaspoon finely chopped garlic
250 g/8 oz minced beef
1 fresh chilli, seeded and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
oil or butter


Wash breadfruit but do not peel it. Cut a small slice off one side so
it will sit flat on the baking dish. Cut another slice off the opposite
side and scoop out the centre of the breadfruit, leaving a thick shell
all around. Season the cavity with salt and pepper, and finely chop the
scooped out breadfruit.

Heat oil and over low heat fry onion and garlic until soft and starting
to colour. Add beef, chilli, coriander and cumin and stir-fry until
beef is brown. Add the chopped breadfruit and a tablespoon or two of
stock or water. Cover and simmer for 5 minutes, then spoon the meat
mixture into the cavity of the breadfruit. Replace the slice to cover
the filling. Brush all over with oil or butter and place in an
ovenproof dish. Bake in a moderate oven, 180 degrees C (350 degrees F),
for about 1 1/2 hours or until the breadfruit is soft enough to be
pierced by a fine skewer.

Serve hot.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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