-
Wash
breadfruit but do not peel it.
-
Cut a small
slice off one side so it will sit flat on the baking dish.
-
Cut another
slice off the opposite side and scoop out the center of the breadfruit,
leaving a thick shell all around.
-
Season the
cavity with salt and pepper, and finely chop the scooped out breadfruit.
-
Heat oil and
over low heat fry onion and garlic until soft and starting to color.
-
Add meat,
chili, coriander and cumin and stir-fry until meat is brown.
-
Add the
chopped breadfruit and a tablespoon or two of stock or water.
-
Cover and
simmer for 5 minutes, then spoon the meat mixture into the cavity of the
breadfruit.
-
Replace the
slice to cover the filling.
-
Brush all
over with oil or butter and place in an ovenproof dish.
-
Bake in a
moderate oven, 180oC (350oF), for about 1 1/2 hours or until the
breadfruit is soft enough to be pierced by a fine skewer.
-
Serve hot.