Already yesterday I used breadfruit in my lentil stew and it tasted good als although a little bit sweet. I expect that adding a bit more vinegar will improve the taste.

This morning I baked raw about 5 mm thick slices of breadfruit like potatoes in a frying pan. They fried very well, got outside crispy and inside they became nicely soft. At the end I added some corned beef and 2 scrambled eggs. I still had some olives so I placed them beside the fried food an had a delicious breakfast.

For dinner I cooked a bit bigger junks of breadfruit in a pressure cooker for about the same time as I would cook potatoes. The cooked junks were soft but still hard enough to slice then like potatoes for a potato salad. I made dressing of garlic, a quarter of an onion, olive oil, vinegar, and pepper. Mixed all and put it in the fridge for about an hour. It tasted again pretty good. Also here a bit more vinegar could reduce the lightly sweet taste.

Now I have 3 ways to prepare breadfruits as a substitute to potatoes, and I hope to find local recipes with breadfruit as the basis.