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Tomn-Tomn (Trini-style Breadfruit FuFu)
Tomn-Tomn (Trini-style Breadfruit FuFu) is a raditional Trinidatian recipe for a classic vegetarian accompaniment of breadfruit that's boiled until soft and pounded to a smooth paste in a mortar. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Trini-style Breadfruit FuFu (Tomn-Tomn).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : CurryVegan RecipesBread RecipesTrinidad Recipes
Though fufu is most associated with Africa, it's also a style of accompaniment that you will find in the Caribbean. This fufu is made with breadfruit and originates in Trinidad and Tobago. The recipe originates with an old university friend of my husband's.
Ingredients:
1 medium-sized breadfruit, cut into wedges, peeled and cored
Method:
Cut the breadfruit into chunks, place in a bowl and wash. Drain the breadfruit pieces, transfer to a large pot, cover with water then place over medium heat, bring to a brisk simmer, cover and cook for about 20 minutes until fork tender. For more flavour you could roast the breadfruit on a barbecue until tender.
Once the breadfruit is tender drain and return to the pot (reserve 250ml (1 cup) of the cooking liquid). Use a mortar to pound it with a pestle (it will dry in the still warm pan) until you have a smooth paste. Add a little of the reserved cooking liquid to loosen the mash as you pound. You will end up with a smooth, stiff, paste.
Grease your hands with oil or butter, shape the tomn-tomn into balls and serve with callaloo or curry.
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