A Guadeloupean breadfruit mash — breadfruit simmered with salt meat (or salt cod), garlic, and herbs, then mashed into a thick, savory, comforting purée. A humble Creole 'provision' dish.
Migan is a French-Antillean mash of breadfruit or other provisions cooked down with salt meat into a soft, savoury purée. Humble and stick-to-the-ribs, it is the kind of Creole side that doubles as a meal.
Spoon up migan and it is thick, soft, and savory — breadfruit mashed coarse, infused with the salt meat, garlic, and a gentle scotch-bonnet warmth. Bite: the breadfruit is starchy and mild like a dense mashed potato, the salt meat lending deep savor, the spring onion fresh. A humble, comforting Creole provision mash, the side that soaks up a grilled-fish sauce.
Simmering the breadfruit with salt meat infuses the bland starch with deep savor as it softens; mashing it coarsely with the cooking liquid gives a thick, rustic purée. A whole scotch bonnet adds aroma and gentle heat — a thrifty 'provision' dish stretching a little salt meat.
Variations
With salt cod instead of pork. With other provisions (yam, dasheen). Smoother. Spicier. With coconut milk. With pig tail.
On the Palate
Where Migan sits in the Guadeloupean flavor cloud
Ingredients
Serves 6How it's made
8 steps · 30 min active + 40 min waiting
- 110 min
Soak 200 g salt pork (or salt cod) to remove excess salt; cut into pieces.
Watch outTaste a sliver of the salt pork after soaking — it should be pleasantly salty, not harsh; if it's still fierce, soak longer or the whole dish turns too salty.
- 26 min
Peel and chunk 1 breadfruit.
- 316 min
Simmer the salt meat with garlic, thyme, and a whole scotch bonnet 15 min.
- 426 min
Add the breadfruit and water to cover; simmer 25 min until very soft.
Watch outSimmer until a fork slides through the breadfruit with no resistance — undercooked it won't mash smooth and stays chalky.
- 51 min
Remove the scotch bonnet.
- 65 min
Mash the breadfruit coarsely with the cooking liquid into a thick purée.
Watch outMash coarsely with just enough cooking liquid for a thick, spoonable purée — keep some texture, and don't thin it to a soup.
- 73 min
Stir in a little oil and chopped spring onion; season.
- 82 min
Serve warm as a side with grilled fish or meat.
