Stuffed Breadfruit With Callaloo And Crab
Stuffed Breadfruit with Callaloo and Crab is a traditional dish from Saint Helena, a remote island in the South Atlantic Ocean. This flavorful and hearty meal is perfect for a special occasion or a family gathering.
Ingredients
- 1 large breadfruit
- 1 lb fresh callaloo leaves, chopped
- 1 lb fresh crab meat
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 bell pepper, diced
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the top off the breadfruit and scoop out the core and seeds, creating a hollow cavity.
- In a large bowl, mix the callaloo, crab meat, onion, garlic, tomato, bell pepper, and coconut milk. Season with salt and pepper.
- Stuff the breadfruit with the callaloo and crab mixture, then place it in a baking dish.
- Cover the dish with foil and bake for 1 hour, or until the breadfruit is tender.
- Remove the foil and bake for an additional 10 minutes to brown the top.
- Slice and serve the stuffed breadfruit with callaloo and crab.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Baking dish Foil
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the stuffed breadfruit with a side of rice and a fresh green salad.
Tips & tricks
For a vegetarian version, you can substitute the crab with diced vegetables or tofu.
Cost
$20