Did you know that breadfruit is not native to the Caribbean? In 1787, through the utmost determination of Captain William Bligh, the humble breadfruit first landed int the Caribbean from Tahiti. It was brought here mainly because it was considered an inexpensive and filling source of food for the slaves. Its scientific name Artocarpus, is the literal translation for breadfruit in Greek, however, it was William Dampier, who having sampled breadfruit in Guam in 1686, who is credited for giving the fruit its English name.
In Dominica, we call breadfruit ‘pehpeh’ as well as ‘yampeh’. It is a major staple from which many dishes are created. The following is a list of ways in which it is prepared in Dominica.
Ton-Ton– this dish requires that the breadfruit is boiled then pounded, while still hot, into a soft, sticky paste. This is then eaten with some sort of gravy.
Fried breadfruit: the breadfruit is boiled then sliced thinly. Afterwards, it is either deep fried or shallow fried to create breadfruit chips.
Roasted Breadfruit: The breadfruit is cooked over low fire ensuring that the heat evenly cooks the firm flesh of the fruit.
Breadfruit puffs or balls: These are made by first boiling the breadfruit. it is then pounded, seasoned and given a binding agent, preferably egg. Afterwards it is coated with breadcrumbs and deep fried.
Breadfruit salad: first the breadfruit it boiled, then it is diced. One’s choice of vegetables is added, then mixed with mayonnaise. Spices and salt are added for taste.
There are so many other ways that Dominicans enjoy eating breadfruit. What is your favourite way?
