- 6-8 cups ʻulu (approximately 1 large ʻulu)
- 1 cup high heat cooking oil
- 1 cup chopped onion
- 1 cup chopped celery
- 5 cloves roasted garlic
- 2 tbsp chopped parsley
- 3/4 cup chopped macadamia nuts
- sea salt and pepper to taste
- Cut a firm ripe uncooked ʻulu into quarters.
- Boil or steam in a large pot for about 20 minutes or until you can pierce it through with a knife strain the water and cool.
- Cut the core of the ʻulu and compost. Leave the skin on and cut into bite size pieces.
- Heat oil in a large skillet, when hot add onions and sauté or a couple minutes, then add celery and sauté for another minute.
- Add another layer of oil, then add ʻulu and sauté until it starts to brown. Note: the ʻulu won’t brown or crisp like potatoes.
- Add more oil or water as needed to keep the ʻulu moist.
- Add herbs, roasted garlic, nuts, salt, and pepper. Saute for a minute and taste. Add more oil, salt and pepper to taste as needed.
- Remove from heat and add mixture to an 8X10 baking dish.
- You can also drizzle or brush a tiny bit of oil to help crisp up the top layer of ʻulu.
This recipe was produced by https://www.kokuahawaiifoundation.org/blog/detail/ulu_breadfruit_holiday_recipes