AuthorazuIngredients
3 breadfruits – cored and diced into about 1 inch cubes
5 pieces of Pandan (rampe/raambaa) leaves – cut into about ½ inch pieces
1 cup curry leaves
3 onions – finely sliced
3 cups coconut milk
1 Scotch Bonnet (githeyo mirus) – chopped
2½ cups smoked tuna – diced/sliced (substitute: 2 cans Light meat tuna chunks)
1 Tb ginger – finely grated
5 cloves garlic – pressed/grated/very finely chopped
1 green mango – diced
5 Bilimbis – sliced
2 tsp turmeric powder
Salt to taste
Water (enough to rise about 1 inch over the diced breadfruit in the pan)
Directions
1
Bring water to the boil. Add breadfruit. Let boil for about 5 minutes, take out any froth that forms.
2
Add everything else EXCEPT the coconut milk and boil on low heat.
3
Once all the breadfruit are well cooked (soft enough to mash with the spatula), add the coconut milk and simmer for 2-3 minutes.
4
Serve hot with rice
Ingredients
3 breadfruits – cored and diced into about 1 inch cubes
5 pieces of Pandan (rampe/raambaa) leaves – cut into about ½ inch pieces
1 cup curry leaves
3 onions – finely sliced
3 cups coconut milk
1 Scotch Bonnet (githeyo mirus) – chopped
2½ cups smoked tuna – diced/sliced (substitute: 2 cans Light meat tuna chunks)
1 Tb ginger – finely grated
5 cloves garlic – pressed/grated/very finely chopped
1 green mango – diced
5 Bilimbis – sliced
2 tsp turmeric powder
Salt to taste
Water (enough to rise about 1 inch over the diced breadfruit in the pan)
Directions
1
Bring water to the boil. Add breadfruit. Let boil for about 5 minutes, take out any froth that forms.
2
Add everything else EXCEPT the coconut milk and boil on low heat.
3
Once all the breadfruit are well cooked (soft enough to mash with the spatula), add the coconut milk and simmer for 2-3 minutes.
4
Serve hot with rice