Fricassee was originally a stew of meat, shellfish, or fish or vegetables in a white or brown sauce. The recipe that we are offering you today fits perfectly into the original definition even if the latter has evolved over time and includes many more varieties. It is a recipe that values the breadfruit and allows it to be eaten in a different form from the usual preparation of eating the breadfruit after it has been boiled in water.
For 6 servings:
- 1 breadfruit
- 1 teaspoon of flour
- 20 cl of creme fraiche
- 250 gr of smoked bacon
- 200 gr onion
- 4 sprigs of chives
- 2 sprigs of parsley
- Peel the breadfruit and cut it into pieces.
- Take a casserole dish and fill it with water then add a little salt.
- Cook the pieces of breadfruit in salted water for about half an hour.
- Drain them and put them on a plate to cut them into fine pieces.
- In a pot, brown the pieces of bacon, taking care to stir constantly.
- Add the onion previously cut into pieces and the chopped country onion.
- Pour the crème fraîche.
- Let it all come back.
- Sprinkle with flour then stir.
- Add the small pieces of breadfruit and mix everything together.
- At the end of cooking, spread the chopped parsley over the fricassee of breadfruit.
- It's ready ! Serve hot!