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Roasted breadfruit with smoked herring
INGREDIENTS 1 Mature breadfruit 2 tsps . Coconut Oil
INSTRUCTIONS On an Open Flame
Using a knife , cut around the stem and about 1-inch deep into a fully mature breadfruit and discard .
Cut an X along the base of the breadfruit to allow the gas to escape as it cooks .
Place breadfruit on open flame with the part where the stem was directly over the flame .
Cook until breadfruit starts to char , about 20-30 minutes .
Using a pair of oven mittens , turn the breadfruit to the side and cook until charred .
Continue rotating the breadfruit until the entire breadfruit is black and when the skin is pressed there is a bounce and a softened feel .
Remove from the heat and place on a cooling rack to cool for about 20 minutes , or until cool enough to handle .
Using oven mittens or very large tongs , peel the breadfruit , cut it in half , remove the core or heart , and cut it into slices to serve .