Breadfruit Roasted

Method

Select a firm, mature breadfruit with yellowish-green skin and cut it in half lengthwise, then scoop out the fibrous core. Brush the cut surfaces generously with melted coconut oil or butter, then season with sea salt and black pepper to taste. Place the breadfruit halves cut-side down on a metal rack over hot coals or a charcoal fire, or use an oven preheated to 200°C for 45-60 minutes until the flesh is tender and golden. The skin will char slightly and the flesh should yield easily when pierced with a knife. Remove from heat and allow to cool slightly before scooping the soft flesh into a serving bowl. Serve warm as an accompaniment to stewed meat, fish, or callaloo.