1 medium sized breadfruit

1 large onion

1/2 lb salt fish

4 red bell seasoning peppers

1 bulb of garlic

4 tbsps of butter

1 tbsp oil

Cut the breadfruit into quarters, peel and wash. 

Place in a large stock pot and add just enough water to cover the breadfruit slightly. 

Cover the pan and boil for about 45 minutes or until soft. 

Uncover the pan and allow the breadfruit to cool. 

Wash the salt fish thoroughly to remove scales as well as excess salt. 

Soak for about 20 minutes. 

Place in a small pot and cook for about 20 minutes ensuring that the water is changed at least twice. 

When the salt fish is cooked, remove from the stove and allow it to cool. 

Dice the breadfruit into a big serving bowl. 

Flake the salt fish and set aside. 

Chop the seasonings finely. 

Mix the butter and oil in a saucepan, when the butter has melted add the seasoning and the salt fish. 

Cook for about two minutes, stirring constantly. 

Remove from the stove.

 Pour over the breadfruit. Mix well.

 Serve with some finely chopped parsley to garnish when the mixture has cooled.

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