1 small to medium ‘ulu
1 pound wild boar meat (or pork)
8 large taro leaves
1 medium onion
Meat of 2 coconuts
1/2 bunch cilantro
1 1/2 cups coconut water
2 Tablespoons palm oil
Salt and pepper to taste
Garnish: Sweet bell pepper slices or rings
Cook the boar meat in crock pot, preferably overnight for maximum tenderness with a little salt. Shred when cool.
Peel and remove the core of ‘ulu. Slice it thinly with a mandoline or similar slicer. The ideal thickness is like a deli slice of cheese. Coat the ‘ulu slices thoroughly with palm oil and salt.
Boil taro leaves whole in water for 20 minutes. Strain and allow cooling. Large mince/chop half the portion of taro leaves and set aside in mixing bowl. In a food processor add remaining steamed taro leaves, cilantro, coconut meat, onion, and salt and pepper. Blend thoroughly adding coconut water bit by bit until well blended. Add to minced taro leaves and stir until mixed.
Preheat oven to 375 degrees F.
Layer the taro mixture, ‘ulu, and boar meat in a baking pan, ending with taro mixture on top. For best results, do not layer more than 2 inches high. Garnish with sweet pepper rings or slices coated in palm oil on top.
Cover with foil and bake at 375 degrees for 30 minutes. Remove foil and bake uncovered for 30-45 minutes more.
Entry by Celeste Aleah, Pahoa
'aina - land
'aina lasagna - lasagna 'of the land'
'ulu - Hawaiian word for breadfruit
To learn more about breadfruit, please visit the Breadfruit Institute site of the National Tropical Botanical Gardens,
For more articles and recipe from the Puna Breadfruit Festival, please visit the following links: