Comments on: Kamansi / Seeded Breadfruit (Revisited)

By: Rene

Rene — Sun, 21 Dec 2014 03:31:06 +0000

Ugob is so abundant in our province-Bicol. So abundant it rarely gets any attention from younger people. It just literally fell to rot by the dozens. It’s so neglectfully abundant that younger ones thought it is not edible but ornamental.
I suppose new recipes must be discovered by culinary adventurists as this is an untapped staple.

By: Marketman

Marketman — Sat, 29 Jun 2013 00:26:10 +0000

Stephanie and Camille, I have rarely seen seeded breadfruit or breadfruit in Makati markets. That is unfortunate, for they are abundant in the provinces and a treat for those who know how to use them. I will keep my eyes out for you at the FTI Saturday market, a 10-15 minute distance from downtown Makati to see if they sell it. If you really want a good sampling of what is available in the city, try getting up very early (say 530-6am) and head to the Sunday Centris market, which is in Quezon City, a 15 minute drive from Makati straight on EDSA until just before Quezon Avenue I believe. It’s a huge weekend market outdoors and they just might have a few vendors with breadfruit when it’s in season…

By: Stéphanie

Stéphanie — Fri, 28 Jun 2013 15:45:46 +0000

Hi Marketman,
I will appreciate if you could tell me where in Makati or in Manila I can buy seeded breadfruit and breadfruit.
In my country Haiti, particularly the breadfruit is very present in our cuisine.
We eat it fried, boiled, roasted, mashed…

I would love to cook some.
Stéphanie

By: Camille Paulino

Camille Paulino — Mon, 10 Jun 2013 10:21:05 +0000

hi everyone,
Does anybody know where I can get breadfruit (rimas) here in Manila. My younger sister is currently working on her thesis in food technology and her topic will be on bread fruit. Unfortunately it’s not available in the market. Thank you so much.

-camille

By: Prince

Prince — Fri, 31 May 2013 05:50:22 +0000

@Marketman

Thank you so much for sharing this article! I remember when I was Batangas were always doing that because we’re just getting the kamansi in the backyard of the house of a friend of mine.

The seeds of kamansi can cook it also right? Can boil it then put some salts right?

Thanks a lot!

-Prince

By: Anything Under the Sun

Anything Under the Sun — Wed, 29 May 2013 02:42:03 +0000

Superb!!! Thank you for this wonderful post. You rock Market Man. :)

By: marilene

marilene — Mon, 27 May 2013 08:37:55 +0000

In Quezon, we call it arimas, best when it is candied like pineapple. we also make compote of it. The kasim is a little too madagta and yea watery when cooked, we like to put bagoong na hipon with gata and baboy, best paired with fried fish.. sarap..

By: john paul sarabia

john paul sarabia — Mon, 27 May 2013 02:19:14 +0000

i totally agree with connie c and natie- peaceful coexistence.

By: el_jefe

el_jefe — Sun, 26 May 2013 15:40:42 +0000

para sa akin mas masarap parin gat-anin ang langka kesa sa kamansi kase matubig ang kamansi relatibo sa langka…yung rimas masarap ipirito at isteam at sawsaw sa niyog na alangan! yum! hehe

By: Footloose

Footloose — Sat, 25 May 2013 17:51:44 +0000

@Connie C’s friend’s quandary may be similar to the ambivalence felt by some Woody Allen film fans about his deplorable domestic arrangement or even worse, Roman Polanski’s plight. I don’t have any qualms, I just heedlessly immerse myself in the aesthetic experience which according to Kenneth Clark is always tinged with sensuality anyway.

But amazing how psychology can dampen a potentially titillating situation into an aseptic lump of mumbo jumbo. Thankfully, first person accounts of erotic adventures (with aboriginal waifs) similar to that of Paul Gauguin is a recurring theme in literature. There is a particularly graphic one in the first unassigned book in English I read it its entirety, My Wicked Wicked Ways, Errol Flynn’s autobiography. A stirring read (specially for a pubescent boy) even if not morally sustainable at all since his life was a succession of indictments for statutory rape.