👨‍🍳 作り方

1. 1

   Preheat oven to 425°F (220°C).

   💡 プロのコツ: Ensure oven is fully preheated before placing the breadfruit inside.
2. 2

   Wash the breadfruit. Slice off the top with the stem and carefully scoop out the core and seeds, creating a cavity for the filling. Be careful not to puncture the sides.

   💡 プロのコツ: A melon baller or a sturdy spoon works well for scooping out the core.
3. 3

   In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat.

4. 4

   Add the chopped onion, minced garlic, thyme, salt, pepper, and optional minced Scotch bonnet pepper to the skillet with the beef. Cook until the onions are softened and the mixture is fragrant.

5. 5

   Stir in the tomato paste and cook for another minute.

6. 6

   Stuff the meat mixture into the cavity of the hollowed-out breadfruit. Place the removed top piece of breadfruit back on like a lid.

   💡 プロのコツ: Pack the filling firmly but avoid overstuffing.
7. 7

   Place the stuffed breadfruit, stem-side up, on a rack in a roasting pan. Add 1/4 cup of water to the bottom of the pan.

   💡 プロのコツ: The water helps create steam and prevents the bottom from scorching.
8. 8

   Bake at 425°F (220°C) for 30 minutes.

9. 9

   Reduce the oven temperature to 350°F (175°C) and continue baking for another 30-45 minutes, or until the breadfruit is fork-tender.

   💡 プロのコツ: Check the water level in the pan periodically and add more if needed.
10. 10

    Let the stuffed breadfruit rest for a few minutes before carefully removing the top and serving.

    💡 プロのコツ: Allow it to cool slightly before slicing and serving.