Naga-style Roasted Breadfruit

Ingredients

In the Naga-style adaptation of Jamaican Roasted Breadfruit, we incorporate traditional Naga spices and ingredients to infuse the dish with the distinct flavors of Naga cuisine. This includes the use of Raja Mircha (King Chili), bamboo shoot, and fermented soybean, which are commonly found in Naga dishes. These additions give the dish a fiery and aromatic twist, setting it apart from the original Jamaican version. We alse have the original recipe for Jamaican Roasted Breadfruit, so you can check it out.

• 1 large breadfruit 1 large breadfruit
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons Raja Mircha (King Chili) powder 2 teaspoons Raja Mircha (King Chili) powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup bamboo shoot, sliced 1 cup bamboo shoot, sliced
• 2 tablespoons fermented soybean 2 tablespoons fermented soybean
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the breadfruit into quarters and remove the core.
3. 3.
   Rub the breadfruit quarters with vegetable oil, Raja Mircha powder, turmeric powder, and salt.
4. 4.
   Place the breadfruit quarters on a baking sheet and roast in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
5. 5.
   While the breadfruit is roasting, prepare the Naga-style spice mixture. In a bowl, combine the sliced bamboo shoot, fermented soybean, grated ginger, and salt. Mix well.
6. 6.
   Once the breadfruit is roasted, remove it from the oven and let it cool slightly. Peel off the skin and cut the flesh into bite-sized pieces.
7. 7.
   In a pan, heat a tablespoon of vegetable oil over medium heat. Add the Naga-style spice mixture and sauté for 2-3 minutes.
8. 8.
   Add the roasted breadfruit pieces to the pan and gently toss to coat them with the spice mixture. Cook for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Breadfruit — Make sure to choose a ripe breadfruit that is slightly soft to the touch. This will ensure a creamy texture after roasting.
• Raja Mircha (King Chili) powder — Adjust the amount of chili powder according to your spice tolerance. Naga cuisine is known for its spiciness, so feel free to add more if you prefer a fiery kick.
• Fermented soybean — If fermented soybean is not available, you can substitute it with miso paste for a similar flavor profile.

Tips & Tricks

• To reduce the spiciness, remove the seeds from the Raja Mircha (King Chili) before using.
• Serve the Naga-style Roasted Breadfruit with steamed rice or Naga-style flatbread for a complete meal.
• Experiment with different Naga spices and herbs to customize the flavor according to your preference.
• For a smokier flavor, you can grill the breadfruit instead of roasting it in the oven.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to intensify, making it even more delicious.

Serving advice

Serve the Naga-style Roasted Breadfruit as a main dish accompanied by steamed rice or Naga-style flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the Naga-style Roasted Breadfruit pieces on a platter, allowing the vibrant colors of the dish to shine through. Sprinkle some chopped cilantro on top for an appealing presentation.