Exotic Breadfruit Salad Recipe Ingredients:

• 1 small breadfruit
• 2 tsp vinegar
• 1 tbsp chopped onion
• 1/8 cup mayonnaise
• 1 tbsp mustard
• 1 carrot, grated
• sweet pepper
• salt & pepper to taste

How to Make an Exotic Breadfruit Salad:

1. Peel and wash breadfruit. Cut into pieces and cook in a steamer until tender. Cool and cut into cubes , then set aside.
2. In a salad bowl combine mayonnaise, mustard, vinegar, onion, salt and pepper. Add breadfruit and carrot mixing well. Garnish with slices of sweet pepper. Then chill and serve.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Broccoli Souffle Recipe Ingredients:

• 1 pkg frozen broccoli or 2 cups chopped fresh broccoli
• 1 egg
• 1/2 cup mayonnaise
• 1 tin mushroom soup
• 1 cup bread crumbs (fine)
• 1 cup grated cheese
• 1 tbsp grated onion

How to Make Broccoli Souffle:

1. Cook broccoli in boiling, salted water for a few minutes so that it is tender but remains firm. Chop very fine.
2. Mix beaten egg, mayonnaise, mushroom soup, grated onion and cheese together. Combine with chopped, cooked broccoli.
3. Then pour into greased baking dish, sprinkle with breadcrumbs, dot with a litter butter and bake at 350F for about 3/4 hours or until knife comes out clean.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Try out this amazing Caribbean recipe for Roasted Chicken with bread stuffing. As always, feel free to put your own spin on this recipe and share it in the comments.

Roast Chicken with Bread Stuffing Ingredients:

• 4 lb whole chicken
• 1 tbsp vinegar
• 1 tsp paprika
• 1 tsp hot chili powder (cayenne)
• 1 tsp minced garlic or garlic powder
• 3 tbsp butter or margarine
• 1 large onion, finely chopped
• 1/2 cup chopped giblets
• 2 cups bread crumbs
• 1 cup mashed potatoes
• 1/2 cup water
• salt and pepper to taste

How to Make Roast Chicken with Bread Stuffing:

1. Wash chicken thoroughly inside and out. Dry. Rub the chicken with a mixture of vinegar, half of the seasoning and one tbsp of butter, and set aside.
2. To make the stuffing; saute onions in butter until tender. Add giblets and remaining seasoning. Fry for about 5-10 minutes. Remove from heat, combine with bread crumbs and mashed potatoes. Mix thoroughly. Set aside to cool.
3. Pile stuffing lightly into body cavity and neck of bird. Close openings with skewers. Place bird, breast upwards, on a rack in roaster. Cover loosely with a tent of foil. Add water to roaster. Roast for 20 minutes per lbs. (40 minutes per kg), plus 20 minutes, at 350F. Uncover chicken for last 30 minutes of cooking time to brown evenly, Baste with pan drippings.