Entree: Grenada – Breadfruit Pie (Savory baked pie of mashed breadfruit mixed with seasoned salted fish or meat, spices, and a rich binder)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 medium breadfruit, roasted, peeled and mashed, about 2 lb (900 g) usable flesh
- 8 oz (225 g) salted cod, soaked 8–24 hours in several changes of water, then drained and flaked
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 2 scallions, sliced, approx. 1.5 oz (45 g)
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional), about 6 g
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 cup (120 ml) coconut milk
- 2 large eggs, beaten (approx. 100 g)
- 2 tbsp (30 g) unsalted butter, melted
- 3/4 cup (75 g) grated cheddar cheese
- 1 tsp (5 g) kosher salt, adjust to taste after cod is tested
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (14 g) breadcrumbs for topping (optional)

Instructions

1. If using salted cod, soak in cold water for 8–24 hours, changing the water several times to remove excess salt; drain and flake the fish into small pieces, discarding bones.
2. Preheat oven to 375°F (190°C). If breadfruit is not yet roasted, score and roast whole until tender, peel and mash; measure about 2 lb (900 g) mashed flesh.
3. In a skillet over medium heat, warm the vegetable oil and sauté the onion and scallions until translucent, about 5 minutes. Add the Scotch bonnet (if using) and thyme, sauté 1 minute until fragrant.
4. Add the flaked cod to the skillet and cook 2–3 minutes to combine flavors. Stir in ground nutmeg, then remove from heat and let cool slightly.
5. In a large bowl, combine the mashed breadfruit, coconut milk, beaten eggs, melted butter and 1/2 cup (37 g) of the grated cheddar. Fold in the cooked cod-onion mixture, season with 1 tsp salt and 1/2 tsp pepper, and taste—adjust salt carefully because of residual salt in the cod.
6. Transfer mixture to a lightly buttered 9-inch (23 cm) pie dish or similar baking dish, smooth the top, sprinkle remaining cheddar and breadcrumbs evenly over the surface.
7. Bake in preheated oven 25–30 minutes until the top is golden and set. Let rest 5–10 minutes before slicing. Serve hot as a traditional Grenadian main course.