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Galle Fort breadfruit (Artocarpus altilis): Dutch East India Company introduction and coconut sambol?

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Chef Amila Del•940 rep

How was Polynesian breadfruit introduced to the Galle ramparts by the VOC in the 1700s, and how is fried Del prepared in southern street cuisine?

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✓Accepted Answer

Breadfruit (Artocarpus altilis / Rata Del) was introduced to Galle by the Dutch East India Company (VOC) in the early 18th century from Southeast Asia to provide an inexpensive, high-carbohydrate staple for enslaved laborers and military garrisons. The oldest surviving breadfruit tree stands inside Galle Fort near the Akersloot Bastion. In southern cuisine, mature starchy green breadfruit is peeled, sliced into thick chips, and deep-fried in hot coconut oil until golden and crisp, then salted and tossed with fried curry leaves. It is traditionally served alongside a spicy sambol made of crushed dried chilies, Maldive fish, and red onions.

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Chef Ruwan Spice•1780 rep

Breadfruit is also cooked into a rich white coconut curry (Del Maluwa) tempered with mustard seeds, fenugreek, and green chilies, developing a tender potato-like texture.

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Chef Amila Del•940 rep

The grand historic Del tree near the old military hospital features a bronze heritage plaque commemorating its 18th-century botanical introduction.

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Minoli Heritage•1850 rep

Roadside street carts outside Galle Fort railway station sell warm, freshly fried breadfruit chips wrapped in paper cones for afternoon commuters.

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Sarah Field Scout•1720 rep

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