Description
This Hawaiian style mash, made from mature breadfruit, is sure to become the keiki’s new favorite food. This recipe will get the keiki excited about eating delicious and nutritious local foods instead of potatoes from halfway around the world.
Ingredients
- 2 cups Breadfruit (1 breadfruit, mature and firm )
- 1/2 cup Organic Vegetable Broth (Any liquid – chicken broth, milk, coco milk, water (Reserved ‘ulu cooking water).)
- 2 tbsps Extra Virgin Olive Oil (Can sub for ghee)
- 1/2 tsp Hawaiian Sea Salt (season to taste)
- 1/2 tsp Black Pepper (season to taste)
Instructions
- Wash the breadfruit. Oil all cooking surfaces. Cook breadfruit by steaming whole or in quarters. Use Farm to Keiki book pages 152-153 for details in cooking ulu.
- Once cool enough to handle, peel and cut into smaller pieces.
- Keiki place the pieces into a mortar, poi board or large bowl.
- Keiki mash the ingredients using a pestle, pōhaku ku’i ’ai (rock pounder), potato masher
or immersion blender. - Add small amounts of liquid to achieve your desired consistency.
- Add salt and pepper to taste.
- Serve hot.
Notes
Cooking Ulu
I like to steam the ulu whole in an oiled pot or instant pot. Cook until a fork goes through easily. Timing depends on the size of the ulu and if it is whole or quartered. It shouldnʻt take longer than 35 minutes.
Tools
Poi Board (papa ku’i ‘ai) and rock pounder (pōhaku ku’i ‘ai), mortar and pestle, potato
masher, fork or immersion blender.
Optional Add-ins and Toppings
Wasabi, Roasted Garlic, Fresh herbs (rosemary, parsley), Sour Cream, Bacon and Green Onion.
Serving Suggestions
Serve like a baked potato with toppings; loco moco (substitute for rice);
use in shepherd’s pie; side dish for meals.
Serving Size
Depends on the size of your breadfruit. Preschool children should get 1/2 cup each.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
