‘Ulu & Codfish Salad
4 pounds mature green ‘ulu
2 pounds salted dried codfish
2 whole bulbs garlic – peeled, chopped or mashed
10 whole Hawaiian chile peppers
1/4 cup distilled white vinegar
1 pound margarine
1/2 cup olive oil
Wash and core ‘ulu. Cut each 'ulu into six wedges. Place in pot and cover with water. Add codfish and six Hawaiian chile peppers and equivalent of one whole bulb of garlic. Boil for 30 minutes then remove codfish and drain. Continue cooking ‘ulu for 20 more minutes. Remove ‘ulu from water and let cool. Fry codfish in olive oil until golden brown. Let cool. When cool, debone and shred codfish. Reserve olive oil.
Clean and mince one whole bulb of garlic and the four remaining Hawaiian chile peppers. Add the garlic and chile peppers to the reserved olive oil and cook for three minutes, then add one pound margarine and ¼ cup of vinegar to oil mixture. Cook for five minutes then add codfish and Italian parsley. Cut cooled ‘ulu into bite size pieces, mix with codfish mixture and serve.
Notes: It is delicious for “Happy Hour” pupu. I have tried to use this recipe with sweet potato and taro, however, this recipe was more delicious with the ‘ulu.
YIELD: 24 servings
Entry by Pi'ilani Chaves - Hilo
'ulu - Hawaiian name for breadfruit
Hawaiian chile peppers - tiny red hot little firecracker chiles
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: