Chaitaigne, also known as katahar (in Guyana) or breadnut (Jamaica) is cooked in a flavorful coconut curry sauce, seasoned with onion, garlic, hot pepper(habanero or scotch bonnet) and culantro(bandhania or shado beni). Other names for chaitaigne are Maya nut, Snakewood, Ramon, Ojoche, Ujushte, Ramon tree, Janita, Muiratinga, Guamaro, Berba, Cacique, Nuez de pan, Castana, Kamansi, mei kakano, dulugian, kolo, pakau, ugod,kelur, kulor, kulur, kuror and pana de pepitas.
It is round, green with a thick skin and blunt spiky exterior.
In Trinidad, curry chaitaigne is a very popular dish around Diwali, the Hindu festival of lights or on special occasions, including weddings and poojas. It’s one of the main dishes served on a fig leaf along with curry channa and aloo, pumpkin, mango talkarie, bhagi, carhee, rice and paratha roti(buss up shot roti).
In this recipe, Curry chaitaigne is cooked with curry, coconut cream and cumin to create a mouth watering and comforting dish. It is traditionally eaten with paratha, as previously mentioned, dosti roti, or our simpler sada roti.
If using the fresh chaitaigne, firstly ensure that it is green(unripe) and firm. You can purchase chaitaigne at the Caribbean vegetable markets in Brooklyn and Queens here in NYC. We purchase ours on Liberty Ave, Queens.
Peeling and cleaning chaitaigne is time consuming, however, nowadays we have the luxury of buying peeled frozen chaitaigne which I mostly use for this recipe. Aapna Bazaar in Queens (113-18 Liberty Ave, South Richmond Hill, NY 11419 , phone (718) 322-7036) carries the peeled, frozen brand which eliminates all the hard work involved!
To clean and prepare the chaitaigne:
- rub hands with oil
- place on a cutting board and, using a knife, peel off the green tough skin
- cut lengthwise into quarters)
- remove the core
- pull apart the white flesh separating the layers
- remove the seeds – peel off the dark skin and white film from the seeds using a knife
- The seeds can be then cut into smaller pieces for cooking
To make the coconut milk, you can use canned coconut milk or coconut powder and mix with enough water to make 5 cups. If using frozen grated coconut, blend with 5 cups hot water. If using coconut block, chop into pieces, add to the chaitaigne along with the hot water.
In Trinidad the whole unpeeled seeds are boiled in salted water as a snack–referred to as boiled chaitaigne seeds.
Curry Chaitaigne is not only delicious it is highly nutritious and contains vitamins including B-complex, vitamin A, C, calcium and zinc. It is said to be an aphrodisiac, heals rheumatoid arthritis, supports heart health, strengthens the immune system and is high in antioxidants. Read more here.
TRADITIONAL DIWALI MENU:
Appetizer:
Doubles, Pholourie or Aloo Pie , Mango Chutney, Saheena, Tamarind Chutney
Main:
Dessert:
Curry Chaitaigne | Breadnut | Katahar
Ingredients
- 2 lbs chaitaigne peeled, cleaned, frozen (2 bags from the freezer section)
- 1/2 cup extra virgin olive oil or other cooking oil
- 3 tbs curry powder
- 2 tbs culantro minced or 1/4 cup finely chopped
- 2 tbs grated garlic
- 1 onion chopped
- Hot pepper to taste
- 5 cups coconut milk see notes
- 4 tsp ground cumin roasted
- 3 tsp Himalayan salt or to taste
Instructions
- If using fresh chaitaigne, cut into quarters and remove the flesh and seeds. Pull apart flesh and peel and cut seeds in half.
- Heat oil in a large heavy bottomed pot over medium heat. Add onion, garlic, hot pepper and cook until the edges become golden brown.
- Add curry powder and cook for 3 minutes. Add 1/2 cup of water, minced bandhania(culantro) and cook until grainy and fragrant, stirring, about 5 mins
- Add chaitaigne, salt, cover and cook 20 minutes until the liquid dries out. If there is no liquid, which occasionally happens, skip to next step.
- Stir in coconut milk. Cover and cook for 60-90 minutes or until the liquid evaporates. Stir in ground geera at the end of cooking and add more salt if required.
Video
Notes
To clean and prepare the chaitaigne:
- rub hands with oil
- place on a cutting board and, using a knife, peel off the green tough skin
- cut lengthwise into quarters
- remove the core
- pull apart the white flesh separating the layers
- remove the seeds - peel off the dark skin and white film from the seeds using a knife
- The seeds can be then cut into smaller pieces for cooking
