Table of Contents

Baked Savory Breadfruit (Taufolo)

The scent of baked breadfruit always takes me back to my grandmother’s kitchen. I can almost feel the warm, humid air and hear her humming as she expertly scooped out the soft flesh, blending it with savory fillings. It wasn’t just a meal; it was a tradition, a celebration of simple ingredients transformed into something truly special. Each bite held a taste of home, love, and the rich culinary heritage she so effortlessly shared.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Yields: 1 large stuffed breadfruit
Dietary Type: Adaptable (see variations)

Ingredients

1 large breadfruit (Taufolo)
3 tablespoons green onion tops, chopped
1 yellow sweet onion, diced
1 red pepper, diced
1 green pepper, diced
2 tablespoons vegetable oil
1 tablespoon chopped parsley
1 tablespoon fresh mixed herbs (such as thyme, rosemary, and oregano)
1 cup ham or corned beef, cubed (1/2″ pieces)
1 bouillon cube (chicken or vegetable)
1 cup hot water
1 cup carrot, cooked and diced
1/4 teaspoon salt & pepper, combined (or to taste)
1 egg, beaten (can substitute with flax egg for vegan option: 1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes)

Equipment Needed

Oven
Large frying pan or skillet
Knife
Cutting board
Mixing bowl
Toothpicks
Heavy-duty aluminum foil

Instructions

Prepare the Breadfruit: Begin by washing the breadfruit thoroughly. Using a knife or fork, puncture the skin deeply about 6-8 times around the entire fruit. This allows steam to escape during baking and prevents the breadfruit from exploding.
Bake the Breadfruit: Place the punctured breadfruit directly on the oven rack (or on a baking sheet for easier handling). Bake at 350°F (175°C) for 1 1/2 hours. The breadfruit is done when it feels soft when gently squeezed.
Sauté Vegetables: While the breadfruit is baking, prepare the filling. In a large frying pan or skillet, heat the vegetable oil over medium heat. Add the diced yellow sweet onion, red pepper, and green pepper. Sauté until the vegetables are tender and slightly translucent, about 5-7 minutes. Add the mixed herbs and continue to cook for another 2-3 minutes, allowing the herbs to release their fragrance.
Incorporate Meat: Cut the ham or corned beef into approximately 1/2-inch cubes. Add the cubed meat to the sautéed vegetables in the pan. Stir well to combine and cook for a few minutes, until the meat is lightly browned.
Create Bouillon Broth: In a separate small bowl or measuring cup, dissolve the bouillon cube in the hot water. Stir until the bouillon cube is completely dissolved, creating a flavorful broth.
Simmer the Filling: Pour the bouillon broth into the pan with the vegetables and meat. Add the cooked and diced carrots. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Prepare Breadfruit Shell: Once the breadfruit is done baking, carefully remove it from the oven. Let it cool slightly so you can handle it without burning yourself. Cut off the top of the baked breadfruit, creating a lid. Using a spoon, carefully scoop out the pulp from inside the breadfruit, leaving a shell that is about 1/2 inch thick. Be careful not to puncture the skin.
Combine Pulp and Filling: Grate or mash the scooped-out breadfruit pulp. Fold the grated/mashed pulp into the hot onion, pepper, and meat mixture in the pan. Stir well to ensure the pulp is evenly distributed throughout the filling.
Bind with Egg: Stir in the beaten egg into the breadfruit and filling mixture. This will help to bind the filling together as it bakes. Make sure the mixture is not too hot when adding the egg; otherwise, it may scramble.
Stuff the Breadfruit: Carefully spoon the breadfruit and filling mixture back into the hollowed-out breadfruit shell. Pack it in tightly to ensure it’s well-filled.
Secure the Top: Place the cut-off top back onto the stuffed breadfruit. Secure the top to the shell using toothpicks to prevent it from shifting during the final bake.
Bake Again: Wrap the stuffed breadfruit completely in heavy-duty aluminum foil. This will help to retain moisture and prevent the breadfruit from drying out. Bake at 425°F (220°C) for 30-40 minutes.
Final Bake (Optional): For a slightly crispy top, carefully unwrap the breadfruit during the last 10 minutes of baking.
Serve: Remove the baked stuffed breadfruit from the oven. Let it cool slightly before unwrapping. Cut into wedges and serve hot.

Expert Tips & Tricks

Choosing the Right Breadfruit: Select a mature breadfruit that is still firm to the touch. Avoid breadfruit that is overly soft or has blemishes.
Preventing Sticking: Line the baking sheet with parchment paper for easier cleanup and to prevent sticking during the initial baking of the breadfruit.
Herb Infusion: For an extra burst of flavor, infuse the vegetable oil with herbs before sautéing the vegetables. Heat the oil with the herbs over low heat for a few minutes, then remove the herbs before adding the vegetables.
Egg Substitute: If you’re looking for a vegan option, you can substitute the egg with a flax egg. Simply mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken before adding it to the filling.
Adjusting Seasoning: Taste the filling before stuffing the breadfruit and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your preference.

Serving & Storage Suggestions

Serve the baked savory breadfruit hot, cut into wedges. It can be served as a main course or as a side dish. Garnish with fresh parsley or green onion tops for a pop of color.

Storage: Leftover baked breadfruit can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the breadfruit in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave it for a quicker option. If the breadfruit seems dry after reheating, add a splash of broth or water to moisten it. Freezing is not recommended as it can alter the texture.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	80mg	27%
Sodium	400mg	17%
Total Carbohydrate	40g	13%
Dietary Fiber	8g	32%
Sugars	10g	–
Protein	10g	20%

Variations & Substitutions

Vegetarian/Vegan: Omit the ham or corned beef and replace it with cooked lentils, beans, or tofu. Ensure your bouillon cube is vegetable-based. Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, sit for 5 minutes) as a binder instead of an egg.
Gluten-Free: This recipe is naturally gluten-free.
Spicy: Add a pinch of red pepper flakes or a diced jalapeño pepper to the filling for a spicy kick.
Seafood: Substitute the ham or corned beef with cooked shrimp, crab, or lobster for a seafood-inspired filling.
Regional Variations: Adapt the herbs and spices to reflect regional flavors. For a Caribbean twist, add a scotch bonnet pepper (use sparingly!) and allspice.

FAQs (Frequently Asked Questions)

Q: Can I use frozen breadfruit for this recipe?
A: Fresh breadfruit is recommended for the best flavor and texture, but frozen breadfruit can be used in a pinch. Thaw it completely and drain any excess water before using.

Q: How do I know when the breadfruit is fully baked in the first step?
A: The breadfruit is done when it feels soft when gently squeezed. You can also insert a knife or skewer into the center; it should go in easily.

Q: Can I prepare the filling ahead of time?
A: Yes, the filling can be prepared a day in advance and stored in the refrigerator. This can save time on the day you plan to bake the breadfruit.

Q: Is there a substitute for bouillon cube?
A: You can use chicken or vegetable broth instead of dissolving a bouillon cube in hot water.

Q: My breadfruit is too dry. What should I do?
A: If the breadfruit seems dry, add a splash of broth or water to the filling before baking it in the shell. You can also brush the top of the breadfruit with melted butter or oil before wrapping it in foil.

Final Thoughts

Don’t be intimidated by this seemingly complex dish. The baked savory breadfruit is a rewarding culinary experience. The combination of the mild breadfruit with the flavorful filling is a symphony of textures and tastes that will impress your family and friends. I encourage you to try this recipe, experiment with different fillings, and create your own unique version. Share your creations and experiences with others, and let’s keep the tradition of this delicious dish alive! Pair it with a refreshing tropical fruit salad for a complete and satisfying meal.

Baked Savory Breadfruit (Taufolo) Recipe