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jett Black
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Posted: Saturday August 27th, 2005 21:25 |
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Well my Mum taught me how to pick out good casavas,yams,sweet potatoes etc but as you know sadly she is no longer around so I have noone to consult.
Anyway next week I wanna do a roast breadfruit but I have no idea how to pick a good one,what to look for etc,can anyone help me??
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NativeTongue
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Posted: Saturday August 27th, 2005 23:18 |
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saywone1
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Posted: Sunday August 28th, 2005 00:24 |
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well basically you need to make sure its rip, normally it looks a yellowy colour. when its rip you can bake and roast it and when its green (not rip) you can cook it, cool?
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jett Black
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Posted: Sunday August 28th, 2005 19:43 |
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OK Say
But if my roast breadfruit turns out rancid im blaming you.
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facetygal
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Posted: Sunday August 28th, 2005 20:37 |
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| Fry it after u have roasted it, it tastes better
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saywone1
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Posted: Sunday August 28th, 2005 23:03 |
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>>suckin teet<< @ JB if it turns out rancid blame your supplier, better still blame yourself
Fry it after like facety said, but we wont make it too crispy will we????
 Last edited on Sunday August 28th, 2005 23:05 by saywone1
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jett Black
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Posted: Sunday August 28th, 2005 23:57 |
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Nyah man,im just gonna par-boil it then roast it 4 like an hour,cant eat anything fried,I imagine it will be tasty enough coz I roast all the other things like yams,sweet potatoes etc,my main concern was just buying a good breadfruit to begin with.
I will take your advice on board but when I do purchase my Breadfruit think im gonna hover round the market and wait until I can pounce on some elder to give me some advice.
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BlackMatta
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Posted: Monday August 29th, 2005 00:01 |
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Last edited on Sunday March 5th, 2006 10:59 by
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jett Black
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Posted: Monday August 29th, 2005 00:16 |
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BlackMatta wrote: @JB So are you gonna spread the knowledge on casavas, yams, sweet potatoes etc or is that a trade secret?
Well its kind of difficult as its more of a visual thing and I would need to post pictures.Mum taught me how to spot old casavas by their colour and how they feel at the ends,also casavas are brutally hard to peel ,if you dont do it right you could lose a finger!.You kinda have to pierce the skin first then peel in circular motions,they are a pain in the ass but totally worth the effort.
Sweet potatoes dont get the South African ones coz they tend to not be very sweet at all and again its about the quality of the skins and the ends.
Same for yams although you can get caught out with those sometimes if you buy one too big,it looks fine to begin with but when you get to the middle its all old and rotten,so better to buy smaller pieces coz sometimes a big old one can be a false economy if you end up having to throw half of it away.
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saywone1
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Posted: Monday August 29th, 2005 00:49 |
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| @Blackmatta,If theres anything specific you wanna know i try help you out too
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jazztalking
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Posted: Monday September 26th, 2005 22:04 |
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| Theyve got to be plump and heavy to be any good. BTW You cant really roast a breadfruit in Europe or North America. You need a big mutafkking fire on a beach somewhere in Africa or the Caribn, and in that fire you put six or ten fat hard breadfruits and watch them burn for a half an hour, aftewards take long stick to poke black diamonds, if they sounds light then they are ready, aftwards take same long stick and pull/push out breadfruit, fling fresh clean water pon breadfruits to cool them down, then dash rest of water pon fire, let breadfruit sizzle out to cool, peel then eat.
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Posted: Monday September 26th, 2005 22:19 |
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Also use plenmty of slat when frying it.....
hmmm lovely
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Hesed
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Posted: Saturday October 8th, 2005 02:47 |
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| Yall a Funny MAN! This is soooo family!
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