Breadfruit with Ginger and Green Pepper Sauce

Preparation info

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Breadfruit is a large green fruit with a yellowish flesh which is inedible unless cooked. Similar in texture to potato, it can be substituted for any starchy vegetable and makes a good accompaniment to a main dish, such as buckwheat pilaf, particularly with this piquant sauce.

Ingredients

  • 1 breadfruit, about450 g/1 lb in weight
  • 2 large green peppers, skinned
  • 2 tablespoons olive oil
  • 5 cm/2 inches root ginger, peeled and grated
  • 3 green cardamoms, crushed
  • 1 teaspoon each asafoetida and fenugreek, ground
  • 1 large green cooking apple, cored and sliced
  • 2 teaspoons peanut butter
  • 1 tablespoon dry sherry seasoning to taste

    Method

    Peel and core the breadfruit. Cut into smallish chunks and steam for about 30 minutes or until just tender. Seed and chop the peppers. Heat the oil with the ginger and spices. Add the peppers and apple and simmer until soft. Place everything but the breadfruit in a blender with the peanut butter and sherry and blend until smooth. Season to taste. Transfer the breadfruit to a serving dish and cover with the sauce.