Savory Oxtail with Eddoes and Breadfruit

I went shopping with my parents at a store that had West Indian produce.  So I decided to pick up some eddoes and a breadfruit.  I have used eddoes many times before in my cooking but never breadfruit.  I don't recall that I have even eaten breadfruit since I left Trinidad.



I took this picture a few days after I had bought it.  In the store it looked a lot more green without the darkening of the outside.



Here you can see inside of the breadfruit.  I initially expected to either bake or boil the breadfruit but in the end I decided to try it in an oxtail stew.  I used the same recipe for the savoury oxtail.



When it was time to eat, the eddoes got all dissolved into the stew.  There were no chunks to be seen.  It certainly made the gravy for the stew a lot more thicker and tastier.  However I really wanted to chow down on chunks of eddoes.  Recently I learned a trick from my mother-in-law that I will incorporate the next time.  Instead of putting the eddoes in the stew, I will just boil it instead with the outer skin on, peel it and then add to the stew just before serving.

While the breadfruit in the stew was good, you could not really taste the flavour.  So the next time, I think I will bake the next time and serve along side the stew.