Boil chataigne (breadnut) is a seasonal fruit we all enjoy. The fruit of the breadnut tree (Artocarpus Camansi) is used extensively in Trinidad and Tobago. The young green fruit contains several nuts inside. The seed is dark-brown with an inner fragile paper-like membrane which surrounds the edible portion of the seed. This sweet nut is curried and eaten with buss up shut, dhal puri, sada roti, bake or even with rice and some type of salted meat like pig tail, pig snout or salt beef. Yum! However, when ripe it’s a different story: the full seeds boiled in salted water are a delicacy with a slight twist.
Chataigne and Flatulence
Yes! A slight twist. You see the seeds cause flatulence when eaten and some people being mindful of this try to avoid chataigne. But, If you can get over that, it is enjoyable. It seems that some people know how to boil chataigne without causing flatulence to occur. I once had chataigne and it did not “affect me”. So what’s the secret? Nothing to it really, the seeds must be fresh and not black. So now you know: just get the freshest seeds to boil. Or, if you are not sure of the freshness just enjoy your chataigne and stay home…….by yourself lol!!! Enjoy chataigne, an all natural Trini snack.
How to Boil Chataigne
BOIL CHATAIGNE
Ingredients:
1 ripe chataigne (breadnut), cleaned
Water
Salt to taste
Method:
Wash after cleaning the seeds from the pulp.
Put the chataigne in the pressure cooker and add enough water to cover it.
Add salt to taste and pressure cook for ten minutes.
Note: If you don’t have a pressure cooker just boil for about 30 minutes.
Drain and allow to cool.
That’s all there is to a wonderful nutritious snack like chataigne, which is a good source for protein, but low in fat. More recipes to come.
Ah gone!
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Boil Chataigne (Breadnut)
Ingredients
- 1 ripe chataigne breadnut, cleaned
- Water
- Salt to taste
Instructions
- Wash after cleaning the seeds from the pulp.
- Put the chataigne in the pressure cooker and add enough water to cover it.
- Add salt to taste and pressure cook for ten minutes.
- Drain and allow to cool.
Oh! I think I saw this tree here!
I wonder if I can buy the seeds somewhere…
Because now I am curious! 🙂
Just be sure that they are fresh 🙂
Thank you for sharing.
Any idea as to where I can buy bread nut from?
It’s usually sold at the market locally.
this is the only part of chataigne I like.
some years ago i heard that if u don’t eat the little knobby part to the top, then the flatulence doesn’t happen. though that part is probly the tastier part, i stopped eating it and it has worked for me ever since. my mother is queen of chataigne when its in season, and so i have eaten quite a bit of it. just dont eat the part at the top and you’re good to go!
Shorty that’s the first time I have heard of this Next time I will have to try that.
Does anyone know where you can buy breadnut in the U.S. My wife can curry Chataigne but it is hard to find in the state. Most people think it is breadfruit which drives us crazy.
Hi, im trying to find out about historical food uses of Moussara tree seeds in Trinidad, do you know of this tree and its seeds? they are green and round and when boiled taste like potatoes. the leaves of Moussara are good for cows and goats. if you can tell me anything, i would appreciate it so much. thank you. Erika
Hi Erika.
I am sorry, I am not familiar with that plant, the Moussara tree. However, I am doing some research on it, if I get any information I will pass it on. Thanks for asking.
Hi Erika
I am now seeing this e-mail. Most of the Moussara trees have been felled due to disease or old age. However I have a large tree in deep south My problem is how to collect the fruits. When I was growing up in Barrackpore, my family collected the ripe fruits – green skin and brown fruit with some nectar around the nut. We boiled and fried the soaked nuts and prepared something similar to channa. The taste was different and the salted and peppered nut was a delicacy.
I think it is called Teepee Tambo.
I came across a Jackfruit last night at grocery store. I got and invested in a pressure cooker some months ago. Now i know what i can do with the seeds as well from the Jackfruit as they seem similar to a Breadnut. But i’d like to see a recipe as to how or what can you do with a Jackfruit as it was my question on the previous post i commented on for Breadnut
Saw it on the curry chataigne post so I will reply there.
I haven’t had this since I was about 9 years old. My aunt used to make it for me all the time but she moved away. Saw some on Charlotte street yesterday and I bought it but when I got home I realized I had no idea what to do with it. Thanks for the instructions.
No probs Khalifa 🙂
In Puerto Rico we call it ” Pana de grano (breadfruit nut)”.We do it this way too. Also use the “new ones (not ripe)” and boil it the same way- the difference is that the seeds are not dark and once cooked you can eat it whole since the shell is soft.