Recipe: Tonmtonm (Breadfruit Mash with Okra Sauce): Haiti’s Rare Culinary Treasure You’ve Probably Never Tried

Tonmtonm, breadfruit mash with okra sauce, is borrowed from the African fufu and okra soup combination. Also known as SOS Kalalou,m Tom Tom, or Kalalou Gombo, it’s popular in the Haitian Southern town of Jeremie. However, the popularity of this dish is fading as rice becomes the main accompaniment for many meals. So, how do you make Tonmtonm (Breadfruit Mash with Okra Sauce)?

How to Make the Tonmtonm (Breadfruit Mash with Okra Sauce)

Ingredients

Tom Tom Ingredients

• salt
• 1 breadfruit

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Okra Ingredients

• Oil
• 1 lime
• 1 ” ginger
• 1 cup water
• 1 pound of Okra
• 3 cloves of garlic
• 1 can of coconut milk
• 1 tablespoon Epis
• 1 chopped onion

Beef Marinade

• 2 tablespoons of Epis
• 1 tablespoon of Creole seasoning
• 2 tablespoons of sour orange juice
• 1 pound of beef chuck steak

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Crab Marinade

• 3 tablespoons of epis
• 2 pounds of frozen crab
• 2 tablespoons of sour orange juice

Kalalou

• 10 cloves
• ¼ cup of oil
• Bouquet garni
• 1 sliced onion
• 1 sliced bell pepper
• 1 tablespoon of paprika
• 1 teaspoon of onion powder
• 1 Scotch Bonnet pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of ground ginger
• ⅓ cup of pasta sauce or tomato sauce

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Instructions

1. In a sizeable bowl, add the crab, epis and orange juice. Combine them well and let them marinate.
2. Combine the beef, Creole seasoning, epis and orange juice. Put them aside to marinate, preferably do this overnight.
3. Heat the pan and oil.
4. Once well heated, add the pasta sauce and fry it for a few minutes.
5. Add the meat, combine it well with the sauce and ensure it’s all coated.
6. Cover the pan and let the mixture cook on high heat for about 5 minutes.
7. Afterwards, stir the mixture and cover again. This time, reduce the heat and let it cook for about 30 minutes.

Cooking the Okra

1. Heat oil in a pan.
2. After it heats up, add epis and sauté.
3. To the mixture, add onions, garlic, and ginger. Let them saute until the onions begin to turn brown.
4. Add okra, let it cook until it starts to turn brown.
5. Add one lime’s juice and stir properly.
6. Add in the coconut milk and a cup of water. Mix well.
7. On medium heat, leave the mixture to cook for about 30 minutes.

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The Cooking Meat

1. Add the marinated crab to the pot.
2. Add the Scotch Bonnet pepper, bell pepper, onion, and bouquet garni on top.
3. Cover and let it cook for about 20 minutes.
4. Remove the crab to a bowl.
5. Add the pureed okra to the pot and stir well.
6. Add 1 cup of water and salt, as needed.
7. Add garlic powder, onion powder, paprika, and ginger powder.
8. Simmer on medium-high heat for about 10 minutes.
9. Return the crab to the pot.

Tom Tom

1. Peel and core the breadfruit.
2. Chop it into about 12 pieces.
3. Boil breadfruit in well-salted water.
4. Cook until very soft, about 30 minutes.
5. Mash with a potato masher and a wooden spoon until smooth.
6. Serve with the SOS kalalou.

Tonmtonm (Breadfruit Mash with Okra Sauce)

Haiti

Tonmtonm, breadfruit mash with okra sauce, is borrowed from the African fufu and okra soup combination.

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Course Main Course

Cuisine Caribbean

Servings 6 people

Calories 621 kcal

Ingredients

  

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Tom Tom Ingredients

• salt
• 1 breadfruit

Okra Ingredients

• Oil
• 1 lime
• 1 ” ginger
• 1 cup water
• 1 pound of Okra
• 3 cloves of garlic
• 1 can of coconut milk
• 1 tablespoon Epis
• 1 chopped onion

Beef Marinade

• 2 tablespoons of Epis
• 1 tablespoon of Creole seasoning
• 2 tablespoons of sour orange juice
• 1 pound of beef chuck steak

Crab Marinade

• 3 tablespoons of epis
• 2 pounds of frozen crab
• 2 tablespoons of sour orange juice

Kalalou Ingredients:

• 10 cloves
• ¼ cup of oil
• Bouquet garni
• 1 sliced onion
• 1 sliced bell pepper
• 1 tablespoon of paprika
• 1 teaspoon of onion powder
• 1 Scotch Bonnet pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of ground ginger
• ⅓ cup of pasta sauce or tomato sauce

Instructions

 

• In a sizeable bowl, add the crab, epis and orange juice. Combine them well and let them marinate.
• Combine the beef, Creole seasoning, epis and orange juice. Put them aside to marinate, preferably do this overnight.
• Heat the pan and oil.
• Once well heated, add the pasta sauce and fry it for a few minutes.
• Add the meat, combine it well with the sauce and ensure it’s all coated.
• Cover the pan and let the mixture cook on high heat for about 5 minutes.
• Afterwards, stir the mixture and cover again. This time, reduce the heat and let it cook for about 30 minutes.

Cooking the Okra

• Heat oil in a pan.
• After it heats up, add epis and sauté.
• To the mixture, add onions, garlic, and ginger. Let them saute until the onions begin to turn brown.
• Add okra, let it cook until it starts to turn brown.
• Add one lime’s juice and stir properly.
• Add in the coconut milk and a cup of water. Mix well.
• On medium heat, leave the mixture to cook for about 30 minutes.

The cooking meat

• Add the marinated crab to the pot.
• Add the Scotch Bonnet pepper, bell pepper, onion, and bouquet garni on top.
• Cover and let it cook for about 20 minutes.
• Remove the crab to a bowl.
• Add the pureed okra to the pot and stir well.
• Add 1 cup of water and salt, as needed.
• Add garlic powder, onion powder, paprika, and ginger powder.
• Simmer on medium-high heat for about 10 minutes.
• Return the crab to the pot.

Tom Tom

• Peel and core the breadfruit.
• Chop it into about 12 pieces.
• Boil breadfruit in well-salted water.
• Cook until very soft, about 30 minutes.
• Mash with a potato masher and a wooden spoon until smooth.
• Serve with the SOS kalalou.

Video

Nutrition

Calories: 621kcalCarbohydrates: 19gProtein: 45gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 1402mgPotassium: 1139mgFiber: 6gSugar: 7gVitamin A: 2202IUVitamin C: 66mgCalcium: 184mgIron: 5mg

Keyword Breadfruit Mash with Okra Sauce, Tonmtonm

Cow Foot Soup

When cooked properly, the result is pillowy flour dumplings that give the soup a rich and hearty filling. While there isn’t much meat, the cartilage, skin, and tendons have a deep flavor. 

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