Boil and Fried Breadfruit

Steps

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1. 1
   Select a firm breadfruit with lighter skin. Create a flat surface at the base with a large knife, then cut the breadfruit into wedge-shaped pieces along the center.
   ≈0:57
2. 2
   Use a paring knife to remove the fibrous core and outer skin. If working with freshly harvested breadfruit, coat your hands with vegetable oil to protect against the sticky white sap that can irritate skin.
   ≈2:04
3. 3
   Place the breadfruit pieces in a pot and cover with coconut milk. Add Caribbean green seasoning, Scotch bonnet pepper (optional for heat), scallion, fresh thyme, sea salt, and lightly crushed garlic cloves.
   ≈3:02
4. 4
   Boil the breadfruit for about 35 minutes, until a knife inserted into the center meets no resistance. Occasionally flip the pieces to ensure even cooking.
   ≈4:47
5. 5
   Drain the breadfruit and allow it to cool slightly, then cut the pieces into chunks.
   ≈5:30
6. 6
   In a frying pan, melt the salted butter over medium-low heat. Add the chopped onion, garlic, Scotch bonnet pepper, scallion, and seasoning pepper. Reduce to low heat and gently cook until softened and fragrant.
   ≈5:57
7. 7
   Add the boiled breadfruit pieces to the pan and season with freshly ground black pepper. Gently toss to coat everything in the buttery vegetable mixture. If desired, increase the heat to medium and cook for about 5 minutes to form a golden crust, stirring occasionally.
   ≈7:46
8. 8
   Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with chopped parsley.
   ≈10:15