1 ripe Breadfruit
Coconut cream
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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