Fry the onion and garlic in the margarine in a large pan. Peel the breadfruit, discarding the core, and chop roughly into small pieces. Add breadfruit and stock to the onion and garlic, cover and simmer until the breadfruit is tender—approximately 15 minutes. Cool. Add the yoghurt and liquidize until smooth. Season with salt and pepper and chill. Serve garnished with chopped chives and cream swirls.
6 tbsp. (3 oz.) margarine
4 medium onions, chopped
3 cloves garlic, crushed
3 cups chopped breadfruit
9 cups (41/2 pts.) chicken stock
1 small carton natural yoghurt
1 small carton cream chopped chives for garnish