Originally from the Pacific, breadfruit was brought to the Caribbean in the late XVIIIth century to feed the slaves by the captain of Bounty, William Bligh. The breadfruit tree is now widespread throughout the humid tropics for its nourishing benefits and aesthetics.
1 breadfruit (see lexicon)
½ lb unsalted cod
1 finely chopped onion
¾ cup milk
4 cups water
Peel the breadfruit. Remove core and slice. Boil 20 minutes in salted water.
Subsequently, put the slices cooked in a mixer. Add onion, unsalted cod, eggs, milk and pepper to taste. Mix well by making a paste.
Shape into small balls and fry (about 5 minutes).
Serve the meatballs hot.