Theluli Banbukeyo (Fried Breadfruit chips)

                                                  

Some call it bankeyo, others call it banbukeyo, in English it is known as Breadfruit.  Last year there was a breadfruit craze during the breadfruit season and I loved every bit of it with everyone celebrating the season like never before. 

Theluli banbukeyo is a well-loved snack. Some like it with rihaakuru ( fish paste) but I love this by it self.  Some fry it like chips others fry it like little tooth-shaped chips. They are addictive. My great uncle, my maternal grandfather's brother, known to all of us as Thithibe loved theluli banbukeyo.

  Whenever we would recieve theluli banbukeyo from my father's island or from anywhere else my mum would call him up  to let him know that we have theluli banbukeyo and he would come over for tea. In those days we would recieve huge tin cans of theluli banbukeyo from relatives or family friends. So when Thithabe arrives one of us have to check the garden if there is any garden lizards about as he was terrified of them. He was quite the gentleman, always well-groomed with his hair never out of place, usually wearing white or cream shirts and sarong.  He loved books and had a library open for public at  his home and I loved going there, and have faint memories of visiting there. So whenever we have theluli banbukeyo always reminds me of Thithibe and the good old days, happy days, when families visited each other and late afternoons were something to look forward to with someone always dropping by for tea,  no politics no raised voices just decent conversations. 

Sorry getting a little carried away, a little nostalgic here. Anyway back to my recipe, now the secret to crispy breadfruit chip is to make sure it is dried before frying. 

First, cut into quarters, but do not cut the core. I like to keep them in a bowl of water because thats how it was done when we were small. You don't really have to place it in a bowl, I just don't like the sticky feeling of the flesh. Peel the skin,  then wash under a running tap. Place in a colander, core side down to dry.

Then cut into thin slices, and then air dry for an hour or two, and then fry in oil. Oil should not be too hot, so medium heat is needed to fry this.

Author: Nammi

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Theluli Banbukeyo (fried breadfruit chips)

Ingredients:

• 1 Breadfruit
• Oil for deep frying

Instructions:

1. Cut the breadfruit into quarters. Do not remove the core yet. Peel the outer skin and place in water, (optional) while you finish with the rest of the pieces. Wash the pieces. Remove the core. Place the breadfruit pieces,  core side down on a colander to drain.
2. Slice into thin slices. Arrange on a large tray or dholangu if u have any. Leave to dry for an hour or two. Heat oil for deep frying, but not too hot.
3. Fry in batches. Do not let the oil get too hot so cook over a medium-low heat.
4. Drain on kitchen paper on a colander.
5. Store in airtight containers.

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