Breadfruit two ways: waffled & cod pies

Today, I invite you to join me on a culinary adventure featuring a breadfruit dough. As I mentioned in my lam veritab article, this fruit that I discovered on the playground as a toddler usually complements our meals. We typically eat it boiled, fried, ‘pesé,’  grilled, or in the form of tom tom, a mixture of mashed veritab and okra. We could, however, make it the star of other dishes, hence my explorations of the day.

This versatile veritab dough offers endless possibilities. But today, I will focus on two main presentations.

These pies feature a breadfruit shell stuffed with prepared salt cod. |

On the menu: cod ‘pâtés’ and savory waffled breadfruit

These recipes certainly stray away from our traditional cuisine. Yet, they still bear a local touch. We typically eat puff pastry cod pies for breakfast and serve them as either appetizers or as a main course in formal gatherings.

A fusion of those cod pâtés and our pâté kòde, my version includes an outer shell made entirely of breadfruit. Fried in sizzling hot oil, these pies will definitely remind you of our pate kòde.

My veritab savory waffles, however, come from elsewhereTopped with avocado, capers, gorgonzola cheese and shallots, these waffled breadfruits will elevate your brunch table. |

I’ve adapted waffled potatoes to my taste using breadfruit as my main ingredient for a local touch. Topped with my favorite mayo sauce, sliced ​​avocado, gorgonzola cheese, capers and shallots, they make for a gourmet breakfast or brunch.

Though my breadfruit adventure of the day may end here, I believe this mashed breadfruit dough will find its way in many preparations. Much like my banana tortillas, it could become an alternative to regular flour doughs.

Topped with avocado, capers, gorgonzola cheese and shallots, these waffled breadfruits will elevate your brunch table. |

Breadfruit dough, waffles and cod pies

This dough is suitable for veritab pies as well as waffles for a gourmet breakfast. Note that for the waffles, I recommend adding an egg and powdered spices to the mixture. These additions will confer a lighter texture to your waffles.


For the dough

  • 1 veritab breadfruit
  • 2 tbsp of salt
  • Water

For the pâtés morue (cod pies)

  • Prepared breadfruit dough
  • Prepared cod
  • Oil for frying

For the waffles

  • Prepared breadfruit dough
  • 1 egg
  • 1 tsp of garlic powder
  • ½ tsp cayenne pepper
  • Salt & Pepper to taste
  • 3 tbsp mayo
  • Juice of 2 lemons
  • 3 heads of garlic finely chopped
  • Paprika
  • Gorgonzola cheese
  • 1 avocado thinly sliced
  • 5-6 pickled shallots
  • Some capers


For the dough

  • Wash the breadfruit and cut it in half
  • Place the pieces in a saucepan and cover completely with water
  • Add salt and cook thoroughly
  • Let the fruit cool and remove the peel
  • Mash the breadfruit and form a dough ball
  • Cover with plastic wrap and keep cool

For the pâtés morue (cod pies)

  • Roll out the dough using a rolling pin
    These pies feature a breadfruit shell stuffed with prepared salt cod. |
  • Cut it into slices
  • Garnish each slice with prepared cod and fold the edges into a half-moon
  • Fry in hot oil until the pâtés are golden
  • Enjoy

For the waffles

  • Add an egg to the breadfruit dough
    Topped with avocado, capers, gorgonzola cheese and shallots, these waffled breadfruits will elevate your brunch table. |
  • Season with garlic, pepper, cayenne pepper and paprika
  • Form individual balls
  • Bake them in a waffle maker
  • Prepare the mayonnaise by mixing mayo, lemon juice and fresh garlic
  • Garnish the waffles with thee prepared mayo, avocado slices, gorgonzola, capers and shallots
  • Enjoy
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  • Carline Lamour

    Wow, what a difference. I’ve found you because I have some bananas that are too ripped and I don’t want to throw them away. I started thinking to peel them all and put them in the freezer and also looking for beignets recipe. I did not have to read long before I click on the subscribe button sue to your uniqueness. Although I like to watch videos for recipes but your a’s are so detailed and different it doesn’t matter. As the matter fact I have 2 email addresses: a junk one and a professional, I make sure I subscribe with the professional email so I don’t miss anything. You just got a new loyal subscriber. Great job !

  • Paul Romain

    Je constate que tu révolutionné la cuisine haïtienne. Des plats de tous les jours, avec des ingrédients du terroir tu offres quelque chose de différent. Certains diront que tu apportes de la finesse à nos plats pour les gourmets moi je découvre en toi ton côté artiste. Compliments bon bagay

    • annick

      Merci beaucoup!

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