Entree: Micronesia – National Cuisine – Breadfruit with Coconut Milk (Breadfruit cooked slowly in rich coconut milk with aromatic seasonings as a savory island main)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1 medium breadfruit, about 2–3 lb (900–1350 g), peeled, cored, and cut into 1-inch (2.5 cm) cubes
- 3 cups (720 ml) canned coconut milk
- 1 cup (240 ml) water or light fish broth
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced (about 5 oz / 140 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) turmeric (optional, for color and warmth)
- 1 small hot pepper, whole or sliced (optional)
- 2 green onions, sliced for garnish

Instructions

1. Prepare the breadfruit by peeling, coring, and cutting into 1-inch (2.5 cm) cubes; rinse and set aside.
2. Heat the oil in a large heavy pot over medium heat; add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic, ginger, and turmeric (if using) and cook 1 minute until fragrant.
4. Pour in the coconut milk and water or broth; bring to a gentle simmer.
5. Add the breadfruit cubes and whole or sliced hot pepper if using. Reduce heat to low, cover, and simmer until breadfruit is very tender, 20–35 minutes depending on ripeness.
6. Remove lid and mash a few pieces against the pot to thicken the sauce; simmer uncovered 3–5 minutes to meld flavors.
7. Season with salt and pepper to taste, stir in sliced green onions, and serve hot with rice, boiled root vegetables, or as desired.