Breadfruit and Plantain Casserole

Ingredients: SERVES 20

• 4 lbs. Breadfruit
• 4 single Ripe Plantain
• 1 lb. Cheese (Grated)
• 1 tin Evaporated Milk
• 2 Tbsps. Corn Starch
• 3 single Seasoning Peppers
• Half of 1 Onion
• 1 Tbsp. Celery
• 1/4 cup Butter
• 2 cloves Garlic
• 2 Tsps. Dry Oregano
• 2 Tsps. Thyme
• 1 Tsp. Salt
• 1 Tsp. Mustard
• 1 ½ L. Water
• Bell Peppers red and green for decoration

Procedure:

1. Wash and peel breadfruit and plantain, cut the breadfruit into 4 pieces and put them to boil with salt. Cook until firm.
2. Slice breadfruit and plantain thinly and reserve.
3. In a blender pour the milk, all seasoning except the oregano and bell peppers, and blend well.
4. In a pot on medium heat, add the butter, cornstarch, and mustard and stir the mixture with half of the cheese on low fire until thick, like creamy cheese texture, (optional) add salt and taste.
5. Grease a baking dish 12’’x 8’’x 2’’. Add the breadfruit slices to cover the base of the pan, spoon some of the creamy cheese, and add some plantain and cheese sauce, continue until all the breadfruit and plantain are used. Top with the remaining cheese.
6. Bake in the oven uncovered for 20 minutes until golden brown.
7. Garnish with oregano and bell pepper