This is the national dish of St. Vincent and the Grenadines — and it is exactly as unfussy as the country itself. Breadfruit roasted whole over fire (or in the oven), the tough skin scraped off, the flesh sliced and eaten with fried jackfish in a simple onion sauce. No layered presentation. No long ingredient list. Just two things, prepared well.
Ingredients
For the breadfruit
- 1 whole medium-large breadfruit
- (No other ingredients — this is the point)
For the jackfish
- 2 lbs jackfish (or substitute mackerel, kingfish, or any firm-fleshed white fish)
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp lime juice
- Vegetable oil for frying
For the onion sauce
- 2 large onions, sliced thin
- 1 green bell pepper, sliced thin
- 1 small scotch bonnet, sliced thin (or whole if you want only flavor)
- 3 garlic cloves, minced
- 2 medium tomatoes, sliced
- 1 sprig fresh thyme
- 2 tbsp vegetable oil
- 1 tbsp white vinegar
- 1 tsp brown sugar
- Salt and pepper to taste
Method
For the breadfruit
Preheat oven to 400°F (200°C). Or build a wood fire and let it die to coals.
Wash the whole breadfruit. Do NOT peel. Pierce in 6-8 places with a sharp knife to allow steam to escape.
Roast directly on the oven rack (with a tray to catch drips) for 50-60 minutes, turning every 15 minutes. Or roast on coals 45 minutes, rotating frequently. The skin should be very dark, almost charred in spots, and a knife should slide easily through to the center.
Remove and let cool 5 minutes. With a knife, scrape off the charred skin — it should come away in large pieces. Cut the breadfruit in half, remove the woody core, and slice the flesh into wedges.
For the jackfish
Clean and score the fish. Season inside and out with salt, pepper, and lime juice. Let sit 15 minutes.
Heat 1/2 inch of oil in a skillet. Fry fish 5-7 minutes per side until crisp and cooked through. Drain on paper towels.
For the onion sauce
In a separate skillet, heat 2 tbsp oil. Add onions and bell pepper. Cook 5 minutes until softened and translucent.
Add scotch bonnet, garlic, thyme, and tomatoes. Cook 5 minutes until tomatoes start to release their juice.
Add vinegar and brown sugar. Stir to combine. Cook 2 more minutes. Taste and adjust salt and pepper.
Plate: a generous wedge of breadfruit, a piece of fried fish on top, the onion sauce spooned over the fish. A few slices of avocado on the side complete the plate.
The breadfruit should be slightly nutty, almost potato-like in texture, with a sweet edge from the charring. If your skin is not very dark, you under-roasted.