The breadfruit should be one of the fruits we keep in your diet. It is 71% water, 27% carbohydrates, 1% protein and very little in fat. The raw breadfruit is a rich source of vitamin C (29 mg to the orange’s 56) which should make the orange nervous. In my opinion, the breadfruit is a great substitute to the potato; it can be consumed boiled, mashed, fried, or baked. Back home, in Haiti, we use it in very versatile ways – in shakes even.
Below is a great croquette recipe made with breadfruit and codfish (morue).
• 1 medium ripe breadfruit (2 lbs)
• 3 medium boneless cod fillets (10 oz)
• 1/4 lb yellow onion chopped
• 1/4 lb green and red bell pepper chopped
• 3 tablespoons fresh chopped parsley
• 1/2 tsp garlic powder or 1 garlic clove
• 2 teaspoons ground spices
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small piece of hot pepper (crushed)
• 1/2 cup all-purpose flour
• 1 cup vegetable oil for frying
First step, soak the codfish in water overnight to rid of the amount of salt. When you are ready to cook the codfish,
remove it from the salted water and place in new fresh water for a second time, drain and bring to boil then finely chop.
Step two, cut the breadfruit in portions, and boil until cooked thoroughly (about 40-45 mins). Remove the breadfruit from water, set aside to cool slightly. Peel and place it into a large bowl. Mash until you get a nice paste.
Step two, now combine mashed breadfruit with shredded codfish, add chopped onion, green and red bell pepper, parsley (mix well). Add ground pepper, garlic, and hot pepper. (Add salt only if needed since the codfish is already salted).
Step four, in a frying pan, place olive oil. Scoop out the breadfruit mixture and shape them into small patties or balls. Gently roll into flour and slip into hot oil. Fry as much as you can for 5 to 6 minutes until golden brown, turn over the other side.
Fifth step, drain on paper towels in a large plate. Serve hot with asparagus, broccoli, and pair it with a nice glass of chardonnay.