Ulu Breadfruit Chowder Recipes

ULU (BREADFRUIT) PANCAKES

Steps:

• Scoop out ulu flesh into a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
• Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on the other side, about 2 minutes. Repeat with remaining batter.

ULU ( BREADFRUIT) CHOWDER

Steps:

• Cook breadfruit in water.
• When fork tender, remove from water and reserve 2 cups of boiling liquid.
• Cool, peel and core breadfruit; cut into 1/2-inch dices (you should have about 2 cups).
• Cut bacon into small pieces and fry until light brown.
• Add onions, celery and carrots.
• Cook until tender.
• Add 2 cups of the reserved breadfruit boiling water and 1 1/2 teaspoons salt. Simmer until vegetables are soft and flavors have blended.
• Add milk and corn.
• Heat thoroughly.
• Season with salt and pepper to taste. Garnish with chopped parsley, if desired.

COCONUT ULU ( BREADFRUIT) SMASH

Steps:

• Steam chunks of breadfruit until soft but not mushy.
• When done, rough chop while still hot and measure 1 1/2 cups.
• Warm coconut milk in a large sauce-pan on medium heat.
• Add breadfruit to warm coconut milk.
• Mix well with a whip to make a thick puree.
• Adjust thickness with coconut milk and mix until smooth.
• Season with salt and pepper and add chives.
• Mix well and serve immediately.