Fruta-Pão Frita
Fruta-Pão Frita (FROO-tah POWNG FREE-tah)
Fried Breadfruit Chips
Thinly sliced breadfruit deep-fried until golden and crispy, seasoned with sea salt — the irresistible Sao Tomean snack served at every bar and gathering.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel breadfruit and slice very thinly (2-3mm) using a mandoline.
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2
Heat oil to 180°C in a deep pot.
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3
Fry breadfruit slices in batches for 3-4 min until golden and crispy.
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4
Drain on paper towels.
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5
Season immediately with sea salt while still hot.
Did You Know?
Sao Tomean street vendors sell fruta-pao frita in newspaper cones, and locals argue endlessly about the ideal thickness — thin and shatteringly crispy or slightly thicker and chewy inside.
Chef's Notes
Equipment Tips
- deep pot or fryer
- slotted spoon
- paper towels
- mandoline or sharp knife
Garnishing
sea salt
Accompaniments
palm wine, cold beer
The Story Behind Fruta-Pão Frita
Fried breadfruit chips evolved as an affordable snack food on the islands, using the abundant breadfruit trees that line every road. The technique mirrors the Portuguese tradition of frying root vegetables but uses the tropical breadfruit that thrives in Sao Tome's volcanic soil. Today they are as ubiquitous as potato chips are elsewhere.
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