2 rashers of bacon, diced
1 medium onion, chopped finely
1 carrot, diced finely
2 cups peeled and chopped breadfruit.
3 cups chicken stock
1 cup cream
salt and pepper to taste
Fry chopped bacon until it starts to go crisp. Add the onion and
cook until golden. Stir in the carrot and breadfruit, add stock
and bring to boil. Reduce to a simmer until the vegetables are soft.
Blend to a smooth puree. Add cream and stir. Check seasoning, add
salt and pepper to taste. Sprinkle with parsley and serve warm.
Click here for
more information about growing and preparing Breadfruit.
to see some BEFORE and AFTER photos of our breadfruit trees surviving
Cyclone Rona in 1999.