Fruit à pain mijoté

Rub a little oil on your hands and knife since raw breadfruit has a sticky, milky sap. Cut the breadfruit into quarters, cut away the tough core, then peel each piece and cut into chunks about 4 cm. Drop the chunks into a bowl of water with the lime juice as you work, so they don't darken.

• 1.2 kg breadfruit
• 1 lime juice

✅ C'est prêt quand : all the breadfruit is peeled, cored and cut into even chunks sitting in the lime water

Heat the olive oil in a heavy pot over medium heat. Add the diced ham and cook for 2–3 minutes until lightly golden, then stir in the sofrito and cook for 4–5 minutes, stirring often, until it smells fragrant and most of its liquid has cooked off.

• 2 tbsp olive oil
• 100 g diced ham
• 120 g sofrito

✅ C'est prêt quand : the sofrito smells fragrant and has darkened slightly rather than looking watery