BREADFRUIT BASH: A Caribbean Recipe Dating to Slavery

Several Caribbean recipes date back to slavery. One fruit that was brought to the region, and then became adopted by slaves, is the breadfruit, which today is served in many forms.

Here’s a vegan recipe for a breadfruit rundown from Michelle of Healthier Steps:Breadfruit “Breadfruit rundown”


1 large breadfruit – available in Asian and Caribbean markets in the United States, Canada and the United Kingdom.

1 large onion, cleaned and chopped

3 cloves garlic, cleaned and finely diced

1 scotch bonnet pepper, diced

1 bell pepper, diced

2 sprigs of thyme, washed

1 tomato, diced

1 scallion, chopped

1 tbls. creole seasoning

1 tsp. ground all spice

1 tsp. turmeric

1 can coconut milk

Salt to taste

Water for boiling


Wash green breadfruit, cut in half vertically going through the stem. Cut in quarters using a sharp knife.

Cut out the core of the breadfruit and discard, peel the skin and cut the white flesh into chunks. Place breadfruit chunks into a large pot, add cold water and bring to a boil on medium-high heat.

Reduce heat to simmer for 15 to 20 minutes or until breadfruit is fork tender.

While breadfruit chunks are boiling, prepare the seasonings, heat oil on medium heat. Add onion and cook until soft, about three minutes.

Add garlic, bell pepper, green onions, thyme, tomatoes, creole seasoning, all spice and scotch bonnet pepper cook until fragrant – about two minutes.

Add coconut milk, salt, cooked breadfruit, and stir. Bring to a boil, reduce to simmer and cook until sauce thickens, about seven to 10 minutes.

Serve hot with rice and peas, dumplings, yam, etc.