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Breadfruit Raviloi w/ Saltfish ‘n’ Ackee & Coconut Sauce

Loretta’s been in the ‘test kitchen’ so to speak over the past few weeks. I’ve been trying to re-define familiar caribbean dishes as we know them; from ackee to water crackers (anyone who comes across a caribbean dish beginning with ‘z’ please contact me and I will edit this post accordingly!).

Last week I started with Breadfruit. IMG_2954Breadfruit has to be one of the most understated fruits I have come across. After sharing a breadfruit recipe last week, I did a little more research  and found that as well as being high in nutrients and vitamins, Breadfruit is a great substitute for eggs, so it can be used in cakes.  And for those looking for a gluten free, vegan alternative to cooking, it looks like breadfruit pasta is in the pipeline!

We have been sitting on a goldmine. Just like the humble Goiji berry and Chia seeds, Breadfruit deserves superfood status, which means both financial and scientific investment into the versatile qualities of this amazing fruit. Can you imagine what impact this could have on the economy of the communities and islands which harvest it?

Well back to the test kitchen: over the past two weeks I have been testing out breadfruit pasta. Pasta is usually made with a combination of flour, semolina and eggs. I have substituted eggs for breadfruit, inspired by Vegan Chef Tamyer Mason. The original recipe can be found here. Thank you Tamyer for this inspiring recipe!

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I have made regular pasta before, but I have to say, I like this one better! It cooks quicker, is softer and more pliable than regular pasta. The first time I made this, I made it with a homemade char-grilled aubergine pesto. However I had some leftover salt fish and ackee from some patties I made in the week, so rather than waste it, I thought I should try the combination of the two.

I didn’t use all the pasta, I froze about half of it. It should keep in the freezer roughly a month. You can use any combination of fillings you like, the trick is, to make sure the filling is not too wet and sloppy, if that’s the case, then grind some stale bread in a food processor and add little by little to the mixture, the bread will soak up the juices.

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As I’m thinking now, you could probably use the same pasta to make a pasta sheets for lasagna…the mind boggles!

If you would like my saltfish and ackee recipe please e-mail me.

 

Breadfruit Raviloi w/ Saltfish 'n' Ackee & Coconut Sauce

  • Servings: 2
  • Print

 

Breadfruit Pasta Sheets

Ingredients:

1 3/4 cup all-purpose flour

1 3/4 cup semolina flour

3/4 cup mashed breadfruit

4 tablespoons olive oil

1/4 tsp of yellow food powder or tumeric

1 tsp salt

3/4 cup water or more as required

 

Method:

  1. Combine all the dry ingredients
  2. Add the olive oil and stir in to form a crumble with the dough
  3. Add the mashed breadfruit and again with your fingers mix the breadfruit into the dough to form a ‘crumble’ like mixture
  4. Add the water and knead into the dough.
  5. Turn the dough onto a flour/semolina surface and knead for 5-6 minutes at least,till you have a smooth dough.
  6. Divide dough into two pieces and cover with  plastic. Chill for two hours.

Then:

  1. Roll thinly with a rolling-pin or pasta maker(if using a paster maker work through the settings until you reach the close to the thinnest setting). Work in some semolina flour as you roll
  2. Then with a teaspoon, spoon mixture on to the pasta dough sheets
  3. Place another pasta sheet over the filling and gently press around the filling to release any air bubbles.
  4. With a past cutter, cut out your desired shape. dust with more flour
  5. transfer to a boil pot of salted water, it should take 2-3 minutes to cook.

 

For the coconut sauce:

Ingredients:

  1. 1 cup coconut milk
  2. 1/2 vegetable stock jelly
  3. pinch salt and pepper
  4. 2-3 sprigs of fresh thyme
  5. 1/2 tsp of chopped scotch bonnet pepper (optional amount)
  6. 2 spring onions, finely chopped
  7. 1 plum tomato
  8. 1 cup water
  9. 2 garlic cloves, crushed.

 

Method:

  1. Saute the onion and garlic in oil until soft.
  2. Add the pepper and thyme tomato with a little juice. Simmer on a slow flame
  3. Add the vegetable stock, coconut milk and stir before adding the water. Allow it to simmer for a few minutes.
  4. Serve with the ravioli

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1 Comment

  1. Pingback: Collection #2 – AfroExpress

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