Book of Days Tales

Today is Constitution Day in the Republic of Seychelles, celebrating the ratification by referendum in 1993 of its current constitution. Seychelles is a sovereign state in the Indian Ocean made up of 115 islands whose capital is Victoria. It lies 1,500 kilometers (932 mi) east of mainland East Africa. Other nearby island countries and territories include Comoros, Mayotte, Madagascar, Réunion, and Mauritius to the south. With a population of roughly 94,228, it has the smallest population of any sovereign African country.

Breadfruit is a staple on the Seychelles, and folklore, repeated in different places in different parts of the world I have visited (concerning a local product), says that if you eat a dish of breadfruit cooked on the Seychelles, you will return. Another delicacy on the islands is curried fruit bat. There’s also shark chutney, which is not a chutney in the Indian sense, but a main dish. I can describe how these dishes are made, but I have never had them (nor visited the Seychelles), so my descriptions will be rather generic. Fruit bats are first boiled until tender, skinned and jointed, and then simmered in a curry sauce. Shark chutney is made by boiling skinned shark, mashing it well, and then simmering it with squeezed bilimbi juice and lime. This in turn is mixed with fried onion, pepper, salt and turmeric, and served with rice and lentils.

You might have trouble buying breadfruit in either the US or the UK but it is available in some regional markets particularly where Jamaicans live. Think of breadfruit as a round green potato and you will have a sense of its culinary potential. It can be boiled, baked, fried, mashed, etc. The main concern is that both the skin and the inner core must be discarded. So . . . preheat your oven to 180°C/350°F. Cut out the tough stem and cut a deep slit into the opposite side. Wrap the breadfruit in aluminium foil and place it on a rack in the middle of the oven. Bake for around 90 minutes and then remove it from the oven and let cool until safe to touch – but not cold.  Slice the breadfruit into quarters lengthwise, remove the core, and peel. Now you have the cooked edible portion of the breadfruit which you can serve in many ways.  Mashed is the simplest. Cut the flesh into small dice, add some butter and/or cream and mash as you would potatoes. Add flavorings as you desire – chopped onions or garlic, herbs, salt and pepper, etc. Serve warm as a side dish.