Hi people! It's me again! Today I'm going to be talking about cooking breadfruit fritters, a modern dish with a traditional Marquesan ingredient. If any of you wherever you are can find a breadfruit here's the recipe.
Mash 2 cups of soft raw breadfruit into a bowl. Add 2 eggs and mix in flour till it holds together well. Drop by teaspoon into inch deep hot oil. Flip with spoon when golden brown. Drain and serve.
Serves 3 or more.
When ancient Marquesans cooked with breadfruit (they made poi-poi--a sticky, tangy, fermented dough like substance and also roasted it on a fire) the mashing part was done with a mortar and pestle, but we found a food processor much more effective and quicker.
After dinner we used another local ingredient to make our dessert . . . BANANAS! Here's the recipe.
Take 1 banana per person. Slice down the center of the bananas and part them so you have halves. Place the bananas in a frying pan with lots of butter let cook for three minutes then flip. Sprinkle with sugar ( lots of it!) and cinnamon (not lots!). Now glug rum all over the pan, (and now for the really fun part . . . ) SET IT AFIRE! After the fire goes out sprinkle with lime juice, (VERY IMPORTANT).
Serve with yogart.
I hereby conclude that the dinner was yummy.