Cooking Bajan Style: Breadfruit Cou-Cou

Ohh the comfort that breadfruit brings. Its, hearty, creamy and oh so wholesome! Today we decided to feature a dish that is very popular among us bajans - breadfruit cou-cou. This dish uses breadfruit as opposed to cornmeal (in our traditional cou-cou) and due to this has a slighty different texture. Breadfruit Cou-Cou is particulary good with saucy meat dishes such as beef stew, chicken stew, creole salt fish, baked mahi mahi etc. Below is a recipe my grandmother used. It is simple but oh is it tasty. 

BREADFRUIT COU-COU RECIPE

1 large breadfruit (Peeled and cut into 8 segments)
1 onion (sliced)
Handful of thyme springs
1/2 stick of butter
1 TBSP salt
Water to cover the breadfruit in the pot

Place the bread fruit in a large pot and cover with water, add salt onlion and thyme. Boil until the breadfruit is sft around 20-30 minutes. Save a cup of the breadfruit water and take out the thyme springs. Place breadfruit in a large mixing bowl and and mash. Add butter, salt and pepper, and 1/2-1 cup of reserved liqued until it is a creamy consistncy. Remove thyme leaves from springs and add as well. Serve hot with a dob of butter on the top!