We keep seeing breadfruits at the local market these days and after much contemplation about what we were going to make from it, we decided on Bambukeyo Sanneti.
We have to say upfront that our Bambukeyo Sanneti experiences are quite limited. For the few of us who have had it in the past, it’s a hazy memory lodged somewhere amidst the childhood ones.
Lucky for us, we found a Bambukeyo Sanneti recipe on Amin Didi’s Karuna Aai Nulaa Kekkun. We also found someone who still makes it and she generously helped us out with tweaks and things like that.
Reading Amin’s recipe, we were intrigued because a lot of things that we usually put into this sort of thing, such as githeyo mirus and curry leaves were missing on the ingredient list. But still, our version below is largely based on his, and it turned out pretty delicious.
Those of you who are into eating fiery hot dishes; you’ll have to add more chillies, because ours is in the mild to medium heat range. We also added a tad bit of coconut milk to give it a hint of creaminess, but you can leave it out if you want to.
- ½ medium sized onion
- 1 large garlic clove
- 5 dried chillies (or to taste)
- ½ tsp. black peppercorns (or to taste)
- 1 tsp. whole fennel seeds
- ½ tsp. whole cumin seeds
- ¼ tsp. turmeric powder
- ½ inch thin slice of ginger
- 1 tbsp. grated coconut
- 5 tbsp. water (for making the spice paste)
- 2 cups chopped breadfruit (ours were around half an inch thick)
- 3 cups water (for cooking the breadfruit)
- 1 tsp. salt (or to taste)
- ½ cup chopped valhomas (our slices were roughly half an inch thick)
- 2 ½ tsp. rihaakuru (or to taste)
- 1 tbsp. thick coconut milk (optional)
- Roughly chop up the onion and garlic.
- Place the onion, garlic, ginger, dried red chillies, black peppercorns, fennel, cumin, turmeric and grated coconut in your grinder and grind them until you get a smooth paste. We used five tablespoons of water to help bring it all together.
- Place the breadfruit and water in a pot. Add the salt, bring to a boil and then simmer until the breadfruit pieces soften. You can test it with a fork; if it goes through without much resistance, you are good. Also don’t cook it to the point that they begin to break.
- Add the spice paste that you prepared along with the valhomas and rihaakuru. Give it a good mix and let it cook for around another 10 minutes or so, just so that the flavours can come together. You should also do a taste test and see if it needs any adjustments.
- Add the thick coconut milk if you are using it, give it a good stir and that’s it.
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