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ʻUlu Stuffing

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Ingredients
  

  • 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

Instructions
 

  • 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. 

Notes

This recipe was produced by https://www.kokuahawaiifoundation.org/blog/detail/ulu_breadfruit_holiday_recipes