The 2nd Annual Breadfruit Festival was celebrated this past Saturday, March 2nd at Ho‘oulu Lāhui, the site of Kua O Ka Lā Public Charter School at Pū'āla'a, located next to the ‘Ahalanui Hot Pond Park in lower Puna on the Island of Hawai'i.
This year's theme 'Ulu a me Niu celebrated the pairing of breadruit and coconut and all of the educational and recreational exhibits prominently featured both.
There were lectures, workshops, cooking demonstrations, music and hula; cultural exhibits, games for the children, face painting, quilting and other crafts; Hawaiian drum making, 'ulu pounding, coconut frond weaving and much more including a cooking contest. All cooking contest entries were encouraged to combine both the breadfruit and coconut in their recipe entries.
This year's 1st Place Winner in the Entrée category also received the Best of Show and Healthiest Choice Awards. The judges were impressed with how all of the flavors first seemed to meld together and yet as they tasted, they experienced little bursts of different flavors and textures.
The winning dish was entered by the students of the 'Aina Ola Culinary Class of Kua O Ka Lā Public Charter School led by their kumu Mariposa Blanco.
‘Ulu & Niu Soufflé
1/2 cup grated raw ‘ulu
1/2 cup grated coconut
1/8 cup grated ginger
1/8 cup liliko’i juice
Zest of one lemon
3 cups Ali’i oyster mushrooms
1/2 cup finely cut leeks
1 large red or yellow bell pepper, chopped
1/4 cup cilantro leaves
1 cup fully cooked ‘ulu
1 1/2 cups coconut milk or cream
1/2 cup cream
Salt to taste
Preheat oven to 350 F
Grate the coconut and raw ‘ulu. Lightly sauté them in coconut oil with the ginger, lemon zest and half of the liliko’i juice and set aside.
Sauté half of the mushrooms and set aside, then sauté the bell pepper, leeks, cilantro and the remainder of the mushrooms.
In the bowl of a food processor, blend the cooked ‘ulu, coconut milk, cream, the remainder of the liliko’i juice, salt and the sautéed mushrooms until smooth (you might leave out a few whole mushrooms to use as garnish). Add the rest of the sautéed ingredients and mix well. Add the eggs last and mix well.
Pour into oven proof 8 x 10 dish or individual ramekins. Sprinkle with the reserved sautéed grated coconut and ‘ulu and bake for 45 minutes. Serve while still hot.
Yield: 6 to 8 servings
You can find out more information about the Kua O Ka La School, hosts of the Spring breadfruit festivals by visiting their website www.kuaokala.org plus all recipes from the previous breadfruit festival contests at Breadfruit.info in the Hawai’i HomeGrown Food Network site.
The Breadfruit Festivals are a project of Ho'oulu ka 'Ulu. For more information, please visit www.breadfruit.info
More recipes will be shared in the next few days