Breadfruit and Pumpkin “Migan” Recipe
Breadfruit and Pumpkin “Migan”
Flavors of Martinique
Total time: more than 2 hours

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

Difficulty: Average
Chef's Note

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 Breadfruit, peeled
- 1 kg (2 1/4 lb.) Giraumon, peeled and seeded
- 1 kg (2 1/4 lb.) half-salted Pork shoulder
- 5 bay rum berries or allspice
- Scallions
- 2 cloves of garlic
- 2 onions
- 2 bay leaves
- 2 cloves
- A sprig of thyme
- 1 bunch of parsley
- Salt and freshly ground black pepper
  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.
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