Side Dish: United States – Northern Mariana Islands — Pacific Island United States Territories – Gollai Åppan Lemmai

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 3 cups (720 g) cooked breadfruit, mashed (about 1 medium breadfruit, 2.5–3 lb / 1.1–1.4 kg raw, peeled and cored yields this amount)
- 1 1/2 cups (360 ml) full-fat coconut milk
- 1/2 cup (120 ml) coconut cream (or extra coconut milk if unavailable)
- 2 tbsp (30 ml) coconut oil or unsalted butter
- 1 small yellow onion, finely diced, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional; brightens flavors)
- 2 tbsp (8 g) chopped green onion (scallion) for garnish
- 1/4 cup (20 g) toasted shredded coconut for garnish (optional)

Instructions

Short Description:
A creamy, coconut-scented mashed breadfruit side dish typical of the Northern Mariana Islands, made by cooking and mashing breadfruit then simmering it in coconut milk and a little coconut cream for richness.

Regional Notes:
This Northern Mariana Islands version centers on fresh breadfruit and rich coconut milk (lemmai), reflecting the island staple produce and abundant coconuts; unlike some Pacific variants that bake or fry breadfruit, this is a creamy, coconut-forward accompaniment meant to complement grilled fish or meat.

1. Prepare the breadfruit: peel, remove the core, and cut the breadfruit into 1–2 inch (2.5–5 cm) chunks. Place in a large pot and cover with water; add a pinch of salt. Bring to a boil, then simmer until pieces are fork-tender, about 15–25 minutes depending on ripeness. Drain well.
2. Mash the cooked breadfruit in a bowl or mash directly in the pot until mostly smooth with a few small chunks for texture. Measure out 3 cups (720 g) mashed for the recipe; reserve any extra for another use.
3. Heat the coconut oil or butter in a medium skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.
4. Stir in the coconut milk and bring to a gentle simmer. Add the mashed breadfruit and mix thoroughly so the breadfruit absorbs the coconut milk. Reduce heat to low and simmer gently, stirring occasionally, for 6–8 minutes to meld flavors.
5. Stir in the coconut cream for extra richness, and season with the 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Taste and adjust seasoning; add the optional lime juice (1 tbsp / 15 ml) if you want a touch of brightness.
6. Continue cooking on low for another 2–3 minutes until the mixture is creamy and slightly thickened. If it seems too thick, stir in up to 2–4 tbsp (30–60 ml) water or more coconut milk to reach desired consistency.
7. Transfer to a serving bowl and garnish with chopped green onion (2 tbsp / 8 g) and toasted shredded coconut (1/4 cup / 20 g) if using. Serve warm as a side dish alongside grilled fish, chicken, or other island mains.