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
Scale
- 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
- Cook breadfruit according to the directions on pages 152-153.
- 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
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
