Gollai appan lemmai strengthens the Chamorro side of the archive with a breadfruit recipe that feels everyday and rooted. It helps connect the breadfruit cluster to Guam more clearly instead of only to Fiji and general island cooking.
If you enjoy this style of Pacific cooking, you may also want to try breadfruit mash, breadfruit coconut soup.
Ingredients
- 3 cups breadfruit, cubed
- 1 cup coconut milk
- 1/2 onion, sliced
- 1 clove garlic, minced
- Salt to taste
Instructions
- Place the breadfruit in a pan with onion and garlic.
- Add the coconut milk and a little water if needed.
- Cook gently until the breadfruit is soft.
- Season lightly and stir carefully so the pieces stay mostly intact.
- Serve hot as a side dish.
Helpful Tips
- Use breadfruit that is mature but not overly soft.
- Do not stir too hard once the breadfruit starts breaking down.
FAQ
Is this more like a stew or a side dish?
It is usually served as a coconut-rich side dish.
Can canned coconut milk be used?
Yes, canned coconut milk works well here.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 221 kcal |
| Fat | 9.7 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 91.2 g |
| Protein | 13.3 g |
| Sodium | 9708 mg |
| Cholesterol | 0 mg |
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