Bwiro

Instructions

1. 1 Select fully ripe breadfruit that yields to gentle pressure and has a fragrant, sweet aroma. Peel the skin using a sharp knife, cut the fruit in half, and remove the spongy core and any seeds from the centre.
2. 2 Cut the peeled breadfruit into large chunks and wrap them tightly in clean banana leaves, creating sealed parcels. Place the parcels into a clean container with drainage holes at the bottom to allow liquid to escape.
3. 3 Cover the wrapped breadfruit and store it in a cool, shaded location for a minimum of three days for a mild ferment, or up to several weeks for a stronger, more traditional flavour. The breadfruit will soften and develop a tangy aroma.
4. 4 When ready to cook, unwrap the fermented breadfruit and place small portions on a clean board. Work each portion back and forth with the palm of your hand until it becomes smooth, soft, and pliable with an even consistency.
5. 5 Pour the coconut cream into a heavy pot and add the sugar and a pinch of salt. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely into the rich coconut liquid.
6. 6 Pinch off small pieces of the worked breadfruit, roll them into balls between your palms, and drop them gently into the simmering sweetened coconut cream. Cook for five to eight minutes until heated through and softened.
7. 7 Serve the bwiro warm in bowls, spooning the thickened coconut cream over the breadfruit pieces. The finished dish should be mildly sweet with a distinctive tangy, fermented flavour unique to this traditional preparation.