Breadfruit Cou-Cou — Print Recipe

A smooth mash of roasted breadfruit and okra, stirred with butter and seasoning, an alternative to the traditional cornmeal cou-cou.

Ingredients

1 Roast whole breadfruit in oven at 200C for forty-five minutes until skin is charred and flesh is tender.
2 Boil sliced okra in salted water for ten minutes until soft and slimy.
3 Peel and core the roasted breadfruit. Mash the flesh while still hot.
4 Add butter, sauteed onion, chive, thyme, and the cooked okra with its liquid.
5 Stir vigorously with a wooden spoon or cou-cou stick until smooth and well combined.
6 Season with salt and pepper. Serve hot as a starchy side alongside stewed fish or chicken.

Did You Know?

Captain Bligh brought the first breadfruit trees to Barbados from Tahiti in 1793 aboard HMS Providence.