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Roasted breadfruit and smoked herring
Roasted breadfruit and smoked herring is a traditional Saint Lucian recipe for the classic breakfast dish of sliced roasted breadfruit served with boiled herring that's flaked and fried with onion, garlic, thyme, black pepper, chilli and bell peppers. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Roasted breadfruit and smoked herring.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Bread RecipesVegetable RecipesSaint-lucia Recipes
This is a classic breakfast dish from Saint Lucia that's a mainstay of the island's Creole days celebrations. Breadfruit is one of the main carbohydrate sources on the island and smoked herring are also produced locally. This is a traditional dish that calls for the breadfruit to be roasted rather than boiling it.
Ingredients:
1 medium Breadfruit
2 bell peppers, Chopped
1/4 habanero chilli, finely chopped (optional)
2 smoked herring
1 large onion, sliced
3 garlic cloves, crushed
Coconut oil or any vegetable oil, for frying
1/4 tsp freshly-ground black pepper
4-6 sprigs of thyme
1 1/2 tbsp flat-leaf parsley, chopped
Chopped tomatoes
Method:
To roast the breadfruit. First pre-heat your oven to 200C. Using a sharp knife make a shallow cross-shaped cut in the base of the breadfruit (this allows the steam to escape as it roasts).
Set the breadfruit directly on the middle rack of your oven (no pan or baking tray needed). It will take about one hour and 30 minutes to fully cook (longer depending on the size). At the end of this time use oven gloves to carefully take the breadfruit out of the oven. Allow to cool completely then using a pairing knife remove the outer skin (discard)
Slice into wedges, then remove the core and discard. Set the prepared breadfruit flesh aside.
Bring a pan of unsalted water to a boil. Add the smoked herring and cook for about 20 minutes, until soft. Drain the fish then remove any skin, flaking the flesh and discarding all the bones.
Place a wok or deep frying pan over medium heat. Once hot add in the oil and use to fry the onion, garlic, thyme, black pepper, chilli and bell peppers. Reduce the heat to the lowest setting and cook for 3 minutes.
Stir in the parsley then the flaked smoked herrings. After a minute or so add the tomato and stir well.
Slice the breadfruit and plate with some smoked herring.
Serve with slices of zaboca (avocado).
