Rub hand with oil or wear gloves, remove the stem off Chataigne, peel the skin of Chataigne and discard.

Cut the fruit into half lengthwise, then cut each half into half. You should have 4 wedges.

Using a knife cut the inner tough core out and discard. Remove the seeds and place in a bowl. Remove the outer shell and thin paper-like white membrane from the seeds and discard. Roughly chop the seeds (you can reserve some of the seeds to boil with salted water).

Take the pulp or flesh and separate the layers.

Heat oil in a large saucepan, add onion, and saute until soft, about 2 minutes. Add garlic and green seasoning and cook for another 2 minutes, stirring constantly.

Add curry powder and cumin, and cook, stirring until fragrant, about 1 minute.

Stir in Chataigne flesh and seeds, stirring to coat with seasonings. Cook for about 5 minutes; like cabbage, the Chataigne pulp will reduce in size when cooked.

Add coconut milk, vegetable broth, Scotch bonnet pepper, and boil.

Reduce heat to simmer for 1 hour and 30 minutes or until breadnut pulp is tender and sauce is thickened.

Season with salt to taste.