Sides · Caribbean

Breadfruit in Butter Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 11, 2026

This Barbadian side turns tender boiled breadfruit into something rich and craveable, all thanks to a buttery tomato sauce loaded with onions, garlic, and fresh parsley. It's cozy comfort food with a sunny island accent, perfect alongside grilled fish or roast chicken. One bite and you'll see why it's a staple on so many Caribbean plates.

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Breadfruit in Butter Sauce

Why you'll love this

  • Buttery, savory tomato sauce makes humble breadfruit feel special.
  • An authentic taste of Barbados right from your own kitchen.
  • Pairs with almost any grilled or roasted main.
  • Simple pantry ingredients and easy steps.

EveryDayMeal recipe

Breadfruit in Butter Sauce

Prep
15m
Cook
40m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 1/2 (about 1 1/2 pounds) breadfruit
  • 1/2 onion, for boiling
  • 1 tablespoon olive oil
  • 1 stick (1/2 cup) butter
  • 3 medium onions, sliced into rings
  • 1 tablespoon garlic, chopped
  • 2 cups canned diced tomatoes
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon lime juice
  • to taste salt
  • to taste pepper
  • 1 cup water
  • to taste red pepper sauce
  • a handful fresh parsley, for garnish

Equipment

  • Large pot
  • Large skillet
  • Sharp knife
  • Colander
  • Serving dish

Instructions

  1. Cut the breadfruit in half, scoop out the seeds and core, then peel off the tough skin with a sharp knife so you're left with the creamy flesh.
  2. Drop the breadfruit into a large pot of salted water along with the half onion and olive oil. Boil over high heat until a knife slides in easily and the flesh is fork tender, about 25 to 35 minutes, then drain and set aside to cool slightly.
  3. While the breadfruit cooks, melt the stick of butter in a large skillet over medium heat and add the onion rings. Cook until they soften and turn lightly golden, about 6 to 8 minutes, so they taste sweet instead of sharp.
  4. Stir in the chopped garlic, diced tomatoes, parsley, lime juice, and a good pinch of salt and pepper. Sauté for a couple of minutes until the garlic smells fragrant and everything starts to meld.
  5. Pour in the water, bring to a boil, then lower the heat and simmer for 5 to 10 minutes until the sauce thickens slightly and the flavors come together.
  6. Slice the cooled breadfruit and arrange it in a serving dish. Spoon the warm butter sauce generously over the top.
  7. Add a few dashes of red pepper sauce to taste and scatter extra chopped parsley over the top before serving.

Tips from the kitchen

  • Pick a breadfruit that gives slightly when pressed but isn't mushy. Too firm and it stays starchy, too soft and it turns to mush when boiled.
  • Peel the breadfruit under running water or with oiled hands, since the sap can be sticky.
  • Let the breadfruit cool a bit before slicing so it holds its shape and doesn't crumble.

Estimated nutrition per serving: 390 cal · 4g protein · 42g carbs · 25g fat

Make it your own

  • Swap the breadfruit for peeled, boiled potatoes or green plantains if you can't find it.
  • Add a diced bell pepper to the sauce for extra color and sweetness.
  • Stir in a little coconut milk for a richer, creamier sauce.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce. The sauce can be made a day ahead and warmed before serving.

Good to know

Where do I find breadfruit?
Look in Caribbean, Latin, or Asian markets, often in the produce section or frozen. If you can't find it, waxy potatoes make a good stand-in.
How do I know when breadfruit is cooked?
It's done when a knife or fork slides into the flesh with no resistance, usually 25 to 35 minutes of boiling.
Can I make this spicier?
Yes, just add more red pepper sauce to taste, or toss a chopped scotch bonnet into the sauce as it simmers.
Is this dish vegetarian?
Yes, it's fully vegetarian as written. For a vegan version, use a plant-based butter.

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