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Roasted Breadfruit Stuffed with Salted Mackerel Rundown
A hearty Jamaican dish featuring a whole roasted breadfruit hollowed out and filled with a rich, spicy salted‑mackerel rundown cooked in fresh coconut milk, tomatoes, okra and aromatics. The breadfruit is roasted on the stove, lightly charred, then finished on low heat with the flavorful stuffing inside.
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Critical Success Points
- • Roasting the breadfruit without over‑charred bottom
- • Desalting the salted mackerel until the salt level is palatable
- • Scrubbing off excess char with steel wool to achieve the right texture
- • Stuffing the breadfruit and finishing the cooking on low heat to meld flavors
Safety Warnings
- • Scotch bonnet peppers are extremely hot – handle with gloves and avoid touching your face.
- • The breadfruit and skillet become very hot; use oven mitts when handling.
- • Steel wool can scratch cookware – use only on the charred skin, not on the interior.
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