The fruit of the breadnut tree (Artocarpus Camansi) is used extensively in Trinidad and Tobago. The young green fruit is curried and eaten with buss up shut, dhal puri, sada roti, bake or even with rice and some type of salted meat like pig tail, pig snout or salt beef. Yum! However, when ripe it's a different story: the full seeds boiled in salted water are a delicacy with a slight twist.
Yes! A slight twist. You see the seeds cause flatulence when eaten and some people being mindful of this try to avoid chataigne. But, If you can get over that, it is enjoyable. It seems that some people know how to boil chataigne without causing flatulence to occur. I once had chataigne and it did not "affect me". So what's the secret? Nothing to it really, the seeds must be fresh and not black. So now you know: just get the freshest seeds to boil. Or, if you are not sure of the freshness just enjoy your chataigne and stay home.......by yourself lol!!! Enjoy chataigne, an all natural trini snack.
water
salt to taste
Wash after cleaning the seeds from the pulp.
Put the chataigne in the pressure cooker and add enough water to cover it.Add salt to taste and pressure cook for ten minutes.
Drain and allow to cool.That's all there is to a wonderful snack like chataigne. More recipes to come.
Ah gone!
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