So, even though this is not much of a recipe, I would like to share this idea of hers with you – breadfruit chips! Pin Cut the breadfruit into thin strips and deep fry in oil. You can sprinkle them with spices or herbs of your choice, after frying. I only used salt. When I asked Cynthia if this is an authentic Caribbean recipe, her answer was “Yes my dear, I am sure other people make them too but we do consider it to be very Caribbean :)” Well, that’s why this plate of freshly fried breadfruit chips goes over to the Monthly Mingle – Caribbean Cooking hosted by Meeta. As a bonus, let me also share my Kerala recipe with breadfruit, or kadachakka, as we call it. Pin What I Used: Breadfruit – 2 cups, chopped into slightly long cubes Red chillies – 4, torn into pieces Garlic – 4 pods, crushed Turmeric – 1 pinch Mustard seeds – 1/2 tsp Salt – to taste Oil – 1 tbsp How I Made It:
- Heat oil in a pan and throw in the mustard seeds. Once they start popping, lower the heat to minimum and add the garlic. Fry for a few seconds, making sure it doesn’t burn.
- Add the breadfruit pieces, turmeric, and the chillies and fry on medium-low fire until soft and cooked. Add salt when the vegetable is almost cooked. You can add a bit more oil if you feel the breadfruit is sticking to the pan. I used a non stick pan so ended up using not much oil. The whole frying process takes about 10-12 mins so be patient. You can also add some curry masala or garam masala to spice it up a notch but I kept it very simple and basic.
