Breadfruit with crab and okra - Serves 4
| 1 | breadfruit |
½ tsp. |
salt | |||
| 1 cup | crab meat or 4 crabs |
¼ tsp. |
black pepper |
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| 2 cups | sliced okra |
¼ tsp. |
fresh thyme | |||
| ¼ cup |
onion, chopped |
2 cloves |
garlic, minced |
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| 1 Tbs. |
parsley, minced |
1 | Habanero pepper |
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| 1Tbs. |
olive oil |
Boil the breadfruit and then peel it. Remove the core and purée the breadfruit in a food processor. Cut the okra into ½ inch slices and boil it with the crab and the rest of the seasoning ingredients in 3 cups of water. Simmer gently stirring frequently until the okra is tender and most of the water has evaporated. Serve over the pureed breadfruit.
Variation: Use plantain instead of breadfruit.
Town and Country Creole Cooking
Traditional and Modern Recipes of Haiti
| $14.95 | |
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