Wed | Sep 18, 2019

A breadfruit showcase

Published:Thursday | September 5, 2019 | 12:19 AMChristopher Serju/Gleaner Writer

It was a celebration of breadfruit, a showcase of the fruit in just some of the ways it can be used to create culinary delights – from breadfruit salad, fritters, curried breadfruit to breadfruit drink.

The occasion was the launch of The Breadfruit Germplasm Collection by Professor Laura B Roberts-Nkruma at the Multi-function Room at the Mona Library of The University of the West Indies, and it was only fitting that afterwards those in attendance got the opportunity to really sink their teeth into some bresheh delights.

I knew I was going to want some of the drink but was apprehensive about trying the salad. However, I was pleasantly surprised at how good it tasted and found myself taking a long, surreptitious route back to the table where I asked if it was okay to have another sample, and when the server gave the okay, prepared to finish off the little that was left. That was until I noticed a young miss circling the area, obviously with the same idea in mind. She did not even hesitate and polished off the rest, having heard me get the okay, but it was all good.

By then the fritters and curried breadfruit were finished and I am still trying to figure out how they managed to get boiled breadfruit tasting so much like meat that I kept checking for bones, the curried goat, I mean breadfruit, was that good. (Note to self: Must get this recipe). For vegans and vegetarians this is an absolutely delight.

Oh, did I mention that there was roasted breadfruit and of course I did partake, and also of the callaloo and ackee with salt fish but only grudgingly, and only because the server insisted on filling my plate.

My mission now is to get in on the Trinidad leg of The Breadfruit Germplasm Collection launch, for which I can hardly wait, since I will, of course, be first in line … to buy a copy of the book.