Molokai Ulu

Published on July 7, 2014 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 Small Bowls

This recipe won the 2011 Breadfruit Festival Cooking Contest, 3rd Place Winner in the Entree Category. Try this link if the first one doesn’t work.

The first Ho`oulu ka `Ulu (revitalizing breadfruit) Festival took place on September 24 on Hawai`i Island, sponsored by the Hawai’i Homegrown Food Network, the Breadfruit Institute of the National Tropical Botanical Garden, and the Amy B.H. Greenwell Ethnobotanical Garden.

The Cooking Contest, one of the first events of the day, garnered entries in the appetizers, soups/salads/side dishes, main dishes, and desserts categories. The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

The panel of five judges included celebrity chefs Mark Tsuchiyama of Hualalai Resort, Olelo paa Ogawa of Glow Hawai`i and Jacqueline Lau of Roy’s Restaurants, food writer and cookbook author Sonia Martinez and KITV weekend anchor Pamela Young, who scored entries for best use of breadfruit, taste, presentation, originality, and the best use of healthy ingredients. 

If you would like to see this recipe and more breadfruit recipes, check out the Ho’oulu ka ‘Ulu Cookbook: Breadfruit tips, techniques, and Hawai’i’s favorite home recipes

Enjoy this hearty main course for lunch or dinner, hot or cold!

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Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 1 medium, mature 'ulu (breadfruit)
  • 3 - 4 organic chicken breast fillets
  • 4 -5 free range organic, hard boiled eggs
  • 1 cup organic fresh or frozen green peas
  • 10 - 12 baby dill pickles
  • 15 black olives
  • 5 - 7 garlic cloves
  • 1 large organic tomato
  • 1 tsp natural sea salt
  • mayo or vegan mayo
  • dried dill or fresh parsley
  • 4 - 5 Tbsp organic virgin olive oil

Instructions

  1. Cut several 2-inch incisions in the 'ulu and bake at 350° F for 1 - 2 hours, until soft when pierced with a fork (incisions will prevent the 'ulu from exploding in the oven)
  2. Boil chicken breasts (with skin) in a pot, along with 1/2 tsp of salt and the peeled garlic cloves. When cooked, remove from water to cool.
  3. Hard boil eggs and remove from pot.
  4. Steam green peas for 5 minutes
  5. Chop baby dill pickles to about 1/4 inch pieces.
  6. Cut the tomato into 8 - 10 wedges.
  7. Remove skin from 'ulu and cut in half, then chop into 1/2 inch cubes.
  8. Peel the eggs and chop into 1/2 inch cubes.
  9. Mix all ingredients together in a large glass bowl except for the tomato wedges and olives, which will go on top. Add remaining 1/2 tsp salt and olive oil, mix well.
  10. Add mayo or vegan mayo to taste, and garnish with the tomato wedges and olives.
  11. Sprinkle with dried dill or chopped parsley and serve hot or cold.
  • Servings : 6
  • Ready in : 130 Minutes

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