Super BreadFruit Roll with Fish Filling

Peel and cut the breadfruit into chunks, removing the core and any fibrous centers. Boil in salted water until very tender, approximately 20 minutes, then drain well.

Mash the cooked breadfruit until smooth, then stir in 1 beaten egg and 1½ teaspoons salt until the mixture is well combined and has a dough-like consistency.

Dice the large onion finely and mince the chive blades and celery stick. Chop both the red and green sweet peppers into small pieces.

Heat the margarine in a large skillet over medium heat. Add the diced onion, chives, and celery, sautéing for 3-4 minutes until softened.

Add the cooked flaked fish and chopped peppers to the skillet, stirring well and seasoning with salt and pepper to taste. Cook for 2-3 minutes until the mixture is heated through.

Sprinkle the flour over the fish mixture and stir continuously for 1 minute to cook out the raw flour taste. Pour in the milk and stir until the filling thickens into a cohesive mixture, about 2 minutes.

Remove the fish filling from heat and allow it to cool slightly until it can be handled. Flatten the breadfruit dough onto a work surface into a rectangular shape approximately ¼ inch thick.

Spread the cooled fish filling evenly over the breadfruit dough, leaving a small border around the edges. Roll the dough tightly from one long side to create a log-shaped roll.

Wrap the roll securely in aluminum foil or place it in a steamer basket lined with leaves. Steam the roll for 20-25 minutes until heated through and the breadfruit is firm.

Remove the roll from the steamer and allow it to rest for 5 minutes before unwrapping. Slice the roll into thick rounds and serve warm.