Prep. time: 15 minutes + 2 hours waiting time to desalt the pork
Cooking time: 1 hour

In Martinique they use the tail or snout of a pig to flavor and add fat to this recipe. When all the ingredients are cooked, they are mashed with a “bâton-lélé”

1. Desalt the pork in fresh water for 2 hours; drain and rinse;
2. remove the filaments from the pumpkin;
3. cube the pumpkin and breadfruit; place in a pot; cover with plenty of water and boil for 30 minutes with a little salt;
4. chop the meat; coarsely break up the seasonings; add all the ingredients to the pot and continue cooking for 30 minutes;
5. mash everything with a wooden spoon; correct the seasoning and serve hot.