Gourds and lava stone poi pounders used as table decorations
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1 egg white
olena extract
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For the fillings:
You can use any combination of veggies, cheeses such as queso fresco, beef, pork, fish, chicken and seasonings, or even fruit for a dessert empanada.
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For the salad:
Whatever greens and or vegetables desired for the salad.
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Clean and peel one 'ulu. Cut into 6 long wedges, lomi with salt and steam till tender. This takes approximately 25 minutes.
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When done set aside until 'ulu is almost all the way cool.
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Meantime, preheat oven to 375 F and have a large cookie sheet lightly oiled ready.
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While the 'ulu is cooling make the fillings; this can be anything you want or have around. They can be savory or sweet. We have made great desert empanadas with this recipe. Make sure your filling is not wet. Strain any extra moisture out.
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When the steamed 'ulu is almost cool put through a juicer or in a food processor or mash it by pounding. We use an Omega juicer. Do not add any water. When all the 'ulu is mashed, gently make into a big ball; don’t touch too much yet. Let the 'ulu sit for around 15 minutes to rest.
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On a cutting board place some tapioca flour (or any kind you have around); rub your hands with coconut oil or butter and start kneading your ball of 'ulu in the bowl. Take a 2 inch piece and form into a small ball, place it on the cutting board and press it to make a round shape of around 4 inches, put on a plate, fill the middle with 2 or 3 tablespoons of your filling (do not overfill). Fold over, take a fork and press the edges to seal. Put on your cookie sheet. Do this again until all dough is used.
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Take your beaten egg white and paint on your shell (we add a drop of olena extract to the egg to add a little color)
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Bake at 375 for 15 minutes, then at 350 for around 20 minutes, or until golden.
Serve hot or chilled.
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Ainaola Mango Banana Chutney (inspired by Audley Pitter)
4 cups ripe mango
1 ¾ cup liliko`i juice
¼ cup meyer lemon juice
3 ripe bananas
1 ½ cups Maui dark sugar
¼ cup ginger, sliced long and very thin
2 Hawaiian chile peppers without seeds
1 Tablespoon of olena extract
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Except for one cup of mango put all your ingredients in a saucepan and bring to a boil, then simmer for 45 minutes, add the other cup of mangos after simmering for 20 minutes.
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Cauliflower & Chèvre Dressing
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Steam 1/4 yellow cauliflower until tender
In
blender add 1/4 cup cilantro and 4 ounces chèvre
Blend add the juice of 1/2 lime and some lime zest.
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Breadfruit
Festival Goes Bananas is a project of Ho'oulu ka 'Ulu and is presented by
Hawai'i Homegrown Food Network, the Breadfruit Institute of the National
Tropical Botanical Garden and Amy B. H. Greenwell Ethnobotanical Garden. The
Breadfruit Festival Goes Bananas is sponsored by the Hawai‘i Tourism Authority’s
Kūkulu Ola—Living Hawaiian Culture Program administered by the Council for
Native Hawaiian Advancement, Kamehameha Schools, Office of Hawaiian Affairs,
Hawai'i Community Foundation—Doc Buyers Fund, Kamehameha Investment Corporation,
Ke Ola Magazine, Ho‘oulu Lāhui, Kua O Ka Lā Public Charter School, West Hawai‘i
Community College Culinary Arts Program, and Big Island Resource Conservation
and Development.
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To learn
more about Ho'oulu ka 'Ulu (Revitalizing the Breadfruit) project please go to www.breadfruit.info
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To read previous articles and recipes posted, please click on the following links:
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