Breadfruit Souffle' - Zonie in Paradise Blog at Allrecipes.com - 230111

Zonie in Paradise

Breadfruit Souffle' 
 
Apr. 2, 2011 6:46 am 
Updated: Apr. 10, 2011 3:10 pm

I finally decided to try my hand at doing something interesting with breadfruit, abundant here in Trinidad. It's so strange-looking, that many don't bother with it. 

File:ARS breadfruit49.jpg

I'm also told that many "snobbish" people here consider eating breadfruit "beneath them"...as if it's a food only for those who MUST eat it as they are so poor. Rubbish. But the history is interesting(from Wikipedia):

Sir Joseph Banks and others saw the value of breadfruit as a highly productive food in 1769, when stationed in Tahiti as part of the Endeavour expedition commanded by Captain James Cook. The late-18th-century quest for cheap, high-energy food sources for British slaves prompted colonial administrators and plantation owners to call for the introduction of this plant to the Caribbean. As President of The Royal Society, Banks provided a cash bounty and gold medal for success in this endeavor and successfully lobbied his friends in government and the Admiralty for a British Naval expedition. In 1787 William Bligh was appointed commanding lieutenant of the HMS Bounty, and instructed to proceed to the South Pacific for this task. Banks appointed a gardener for the expedition and gave detailed instructions on how the plants were to be maintained. The Bounty remained in Tahiti for five idyllic months during which over 1000 plants were collected, potted and transferred to the ship. Unfortunately, within a month of leaving many of the crew mutinied, expelling Captain Bligh and supporters in a long-boat, and returned to Tahiti. Providentially Bligh survived the ordeal, sailing with 18 loyal crew the 6710 km to Timor, reaching there in late 1789. In 1791 Bligh commanded a second expedition with the Providence and the Assistant, which collected live breadfruit plants in Tahiti and transported these to St Helena, in the Atlantic, and St Vincent and Jamaica in the West Indies. Although Bligh won the Royal Society medal for his efforts the introduction was not entirely successful as the slaves refused to eat breadfruit.[8]

It's true that it can take on some flavor from what it's in, such as fish broth. It's a bit bland, like Irish potato, with a little sweetness. In the souffle' I peeled, cut, boiled, and mashed it, then added seasonings, egg yolk and milk, and the whipped eggwhites. Very tasty, but it was a bit of a pain to peel it....think of cutting away the rind from a medium pumpkin. Otherwise...a success!!

Breadfruit Souffle'
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Comments
Apr. 2, 2011 3:06 pm
Hi AdeB - it's been some time back, but I visited a friend who was anchored at St. Vincents Island. I lived on board a boat for a month and became the resident cook. To say breadfruit is plentiful is an understatement. I was like you in that I had no idea what it was, but with so much of it readily available - why not give it a try. It is as you have said - not fruity at all - more like the blandness of a potato. As I recall, I got the hide off and then cut into cubes and boiled it and then turned it into a casserole. I didn't experiment enough with it to say I came up with a successful recipe, but I'm sure it could be developed. Your souffle sure looks nice! Just a question of curiosity - - I see you were born in the states - what has you living in Trinidad?
 
Apr. 3, 2011 11:07 am
Encountered it frequently on Maui, but never cooked with it. KUDOS!
 
AdeB 
Apr. 10, 2011 3:10 pm
Hi, luv2cook, I came to visit during carnival while playing with a U.S. steelpan band. Came back to stay a few months later. This is the birthplace of pan, so I had to learn from the experts!
 
 
 
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AdeB

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I'm a techie grandma who teaches, cooks, reads, and loves the t.v. series "TrueBlood."
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