1 ripe Breadfruit
Fresh or cooked fish
Boil the ripe breadfruit; skin, core and slice it.
Make coconut cream from one coconut.
Place slices of breadfruit in casserole, pour over coconut cream and cook for ½ hour.
Add 500 g of sliced or diced fresh or tinned fish during last 15 minutes of cooking.
Use moderate oven. No herbs of spices are required, salt is added by diners.
Serve with a bowl of freshly cooked greens.
DATE: March 1982
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