By Alexandria Faure & Chef Antoine Simeon
The breadfruit prevented starvation in the colony, so much so that the Governor Charles Richard Mackey O’Brien enacted an ordinance for the protection of the Breadfruit Tree known as ‘The Breadfruit And Other Trees Protection Ordinance, 1917’. This act has prevented many breadfruit trees from being cut down and in 1985 led to a breadfruit plantation being cultivated at La Gogue.
Fallen in love with the Seychelles? If it’s a yes then you certainly aren’t the first and won’t be the last. Want to come back? We have one question for you…did you eat breadfruit?
Legend has it that people who eat breadfruit always come back – typically stated every time breadfruit is offered to tourists. Watch out for that statement!
Breadfruit can be baked, boiled, fried, steamed, microwaved, grilled and barbecued. Phew! It’s a very versatile fruit. With a starchy texture and a fragrance similar to fresh baked bread, the breadfruit is an iconic and a traditional member of the culinary culture here in Seychelles.
Traditionally, the breadfruit is eaten in many different ways, from boiled to fried as chips or cooked in coconut milk to make Ladob. Resonating of the island lifestyle, it is also roasted in an open fire with dried coconut husks until the outside is charred black, and then opened into two halves and eaten with a spoon, with butter or margarine.
Having been obtained from the South Pacific Islands by French Explorers, the breadfruit carries with it a historical epic of sea voyages and was the cause of what historians call ‘The Mutiny of the Bounty’. The British botanists on the HMS Bounty Vessel had observed the fruit in great detail – and with fascination – the texture and the aroma after baking was tender and white, just like a loaf of bread.
The breadfruit trees can grow up to 50-60 feet tall and can produce up to 100 fruits, three times a year. As a versatile and nourishing fruit rich in carbohydrates, the Breadfruit was once the staple diet for inhabitants who worked hard on the plantations back in the colonial era. It was a vital fruit for survival when ships failed to arrive with goods.
Turn the next pages and introduce the legendary breadfruit to your homes and experience a new, precious fruit that was so fundamental to life once upon a time.
A Special thanks to the Seychelles National Archives, Aselma Woodcock, Maria Léon & Tony Marie.
Crunchy on the outside and soft on the inside, breadfruit croquettes are a great finger food and a great side to almost any dish. It’s easy to make and there is no doubt it will be a popular pick with kids! Mix up the croquettes by using the same recipe for Sweet Potatoes and Coco Yams.
3 Egg Yolks
Salt, Pepper and Spices to taste
75g Plain Flour
Preparing the Breadfruit
Cut the breadfruit into quarters or thirds. Peel them and remove the heart. Bring the peeled pieces to the boil for 20-25 minutes until soft. Once boiled, strain and place in a baking dish and dry in the oven for 5 minutes on a low temperature.
Making the Breadfruit Mixture
Once the breadfruit pieces are dried, grind them in a blender or mixer. Once ground, add the 50g of butter and stir whilst also adding the egg yolks. Season with salt, pepper and spices as desired.
Making the Croquette Coating
Set out a board and make sure that you have mixed the eggs, oil and salt and pepper together whilst also making sure that the breadcrumbs are within your reach. Sprinkle some flour on the board so the breadfruit mixture doesn’t stick together. Take a table
spoon of the breadfruit mixture and roll it into a cylinder shape and dip into the mixed eggs and oil, drain and then roll carefully into the breadcrumbs. Set aside each one on a plate.
Cooking the Croquettes
Heat some oil in a pan and fry the croquettes until golden brown. Drain and serve while still hot.
Divine and seriously creamy! Put those boring potatoes away and give this recipe a try. We guarantee it will wow your dinner guests. It’s easy to make and adds a unique taste to your dish. Tastes great with a succulent roast chicken, beef or lamb.
½ litre of Milk (Warmed)
Butter or Cooking Margarine
Salt, Pepper & Spices to taste
Preparing the Mash
Peel the breadfruit and cut it into quarters making sure to remove the heart.
Boil for 20-25 mins until soft.
Drain and grind the quarters in a mixer until well blended.
Pour the grounded breadfruit into a bowl and add the butter and the warm milk and mix together until creamy.
Season with salt, pepper, spice or nutmeg as desired.
Cooking time : 45 minutes
Serving for 4 to 5 peoples
Chips Friyapen – Breadfruit Chips
Crunchy and ultimately tasty, the Breadfruit chips make for an excellent savory dish to be enjoyed on its own as a popcorn alternative during a movie marathon or with the evening meal, for a ‘fish and chips’ with a twist dish!
Salt to taste
Oil (for frying)
Preparing the Chips
Peel and cut the breadfruit into quarters and remove the heart. Then cut the quarters into thin strips – similar to potato chips. Heat the oil in a pan and deep fry the breadfruit strips until golden brown. Once fried strain, and set aside to cool before serving. Season with salt as desired.
Cooking time: 30 mins
Serves for 4 to 5 peoples
Boulet Pwason ek Friyapen
Breadfruit & Fish Balls
1kg Scad Fish
Salt, Pepper & Spices to taste
Preparing the Fish & Breadfruit
Wash the fish and cut into pieces.
Season with salt, pepper and spices as desired. Cover and cook in a pan for 10-15 minutes. When cooked, strain and allow to cool.
Once cool, squeeze the fish to remove the water and set aside.
Peel and cut the breadfruit into quarters and remove the heart.
Boil the quarters for 15-20 minutes until soft. Once boiled, strain and set aside to cool.
Preparing the fish Balls
In a bowl, mix the fish, breadfruit, ginger, garlic and chopped onionstogether into a mash paste. Add the salt, pepper and spices as desired and mix together. Then add the eggs and the flour and mix well.
Take a tablespoon serving of the mixture and roll into small balls.
Cooking the fish balls
Dip the fish balls into some flour and place them on a linen cloth to remove the excess flour. Heat the oil in a pan and deep fry the fish balls.
Once fried well, strain and set aside.
Cooking : 50 mins
Serves for 4 to 5 people
A traditional Seychellois Kreol Dessert! Definitely a filling and creamy dessert. This recipe
can be done with sweet potato, coco yams, yams and Saint Jacques Bananas. It takes time to make but your taste buds won’t be disappointed.
It is definitely worth waiting for!
2 medium sized Breadfruits
(Ripe, Yellowy on the outside)
5 coconuts Or 2-3 Cans of Coconut Milk
1 Vanilla Pod
Nutmeg to taste
Preparing the Ladob
Grate the coconuts, add a little water to the grated mixture and squeeze. Keep the milk that is squeezed and put to the side.
Peel the breadfruit, remove the heart and cut into quarters. Wash the quarters and cut them in half again. Put the pieces
into a saucepan and cook for 30 minutes covering the pieces with the coconut milk. Add the sugar and the vanilla pod and mix the ingredients together in the saucepan. Cover and let it cook for 20 minutes over a low heat. After becoming creamy, turn the heat off and season with some nutmeg as desired. Allow to cool or serve whilst still warm.
Cooking time : 1 hours
Serves 4 to 5 people