Fruta-pão assada

🌳 Breadfruit roasted until tender, then cut into wedges and lightly browned: a domestic-oven adaptation of a Santomean accompaniment.

Ingredients

• 1 firm food-grade breadfruit, about 1.2 kg whole, yielding approximately 800 g prepared flesh
• 1 tablespoon neutral or olive oil, about 15 ml
• ¼ teaspoon salt, optional

Preparation

Preheat oven to 200°C. Wash and dry breadfruit and check for mould. Use a firm fruit suitable for savoury cooking, not a very soft, overripe one.

Set on a stable board and make a few small openings in the skin to release steam. Put on a tray or ovenproof dish.

Roast about 60–75 minutes, turning halfway with heat protection. Skin browns and the centre must become tender; continue if needed.

Remove and cool for 10 minutes. Open carefully, allowing steam to escape. Remove skin and fibrous core, then cut cooked flesh into wedges.

Brush wedges with 15 ml oil and optional salt. Spread on the tray without crowding.

Return to the oven for 10–15 minutes to dry surfaces lightly and brown edges. Turn once if needed and remove when ready.

Serve hot in four portions with a sauce or main dish. Timing varies with size and ripeness: check the flesh, not just skin colour.