Celebrating Breadfruit!

The Puna ‘Ulu Festival will be held on Saturday, March 3, 2012 from 9 am – 3 pm at Ho‘oulu Lāhui, the site of Kua O Ka Lā Public Charter School at Pū‘āla‘a, adjacent to the ‘Āhalanui County Park warm pond in Puna, Hawai'i Island. The event is free and open to the public. The Puna ‘Ulu Festival will feature a cooking contest, breadfruit trees for sale, presentations on the cultivation and care of ‘ulu trees, poi pounding, tapa making, activities for the keiki, music all day and local food featuring breadfruit.

Download the festival program

Without a landscape that was conducive to abundant taro production, Hawaiians in Puna relied heavily upon the breadfruit. Due to the young lava lands in Puna, the planting styles are different and the primary staple food for Native Hawaiians was always ‘ulu, not taro. Puna was uniquely known for its breadfruit trees that were planted in deep holes so that the leaves and fruits grew at ground level. Hence the breadfruit groves were often referred to as “hidden” because they couldn’t be seen from afar. Kua O Ka Lā Public Charter School (PCS) is located at Pū‘āla‘a in Puna, a 600-acre ancient Hawaiian village site. The revitalization of ‘ulu in this region is a key initiative for Ho‘oulu Lāhui and Kua O Ka Lā PCS.

The day will include a Breadfruit Cooking Contest in which the public can enter recipes in the categories of Appetizer, Main Dish/Entrée and Dessert. Prizes will be awarded for 1^st, 2^nd and 3^rd place in each of these categories and for Healthiest Choice and Best in Show. Breadfruit Cooking Contest rules and entry forms will be posted here by January 31. Cooking demonstrations will be held throughout the day featuring Chef Casey Halpern from Café Pesto, Shirley Kauhaihao, a Hawaiian cultural practitioner from Kona, and the students of Kua O Ka Lā PCS.

Download cooking contest forms

There will be a locally sourced buffet lunch which features breadfruit and Kua O Ka Lā PCS students will be selling their award winning ‘Ulu Tamales.

Presenters include: Ryan McCormack of Kua O Ka Lā PCS speaking on “‘Ulu, A Hawaiian Perspective,” Dr. Diane Ragone and Ian Cole of the Breadfruit Institute of the National Tropical Botanical Garden speaking about “An Overview of Pacific Breadfruit” and “Care and Maintenance of ‘Ulu” and Craig Elevitch of Hawai‘i Homegrown Food Network presenting on “Food Security—Pasifika Style.”

Cultural activities will be ongoing throughout the day including traditional ‘ulu poi pounding, making poi boards from ‘ulu wood, tapa from ‘ulu bark and Hawaiian quilting. Keiki activities include games and an art booth with local artists.

Uncle Keikialoha Keikipi will be planting an ‘ulu tree to commemorate the 10-year anniversary of Kua O Ka Lā PCS.

Download the festival program

View Kua O Ka La in a larger map

Show aloha--this is an alcohol-free and drug-free event. No coolers, mahalo.

The Puna ‘Ulu Festival is sponsored by Ho‘oulu Lāhui, Kua O Ka Lā Public Charter School, Hawai‘i Homegrown Food Network, the Breadfruit Institute of the National Tropical Botanical Garden and Kamehameha Schools. The Puna ‘Ulu Festival is a part of a larger statewide effort to revitalize breadfruit for food security called Ho‘oulu ka ‘Ulu. Learn more about the Puna ‘Ulu Festival by visiting www.breadfruit.info or call 965-5098.

1st Place Dessert and Best of Show 

Breadfruit Tart

SOURCE: Chef Ann Sutherland of Home Tours, Hawai'i

1 pie crust made with ground macadamia nuts and almonds prebaked in a 10 inch springform pan
2 cups ripe, cooked breadfruit
1 cup fresh coconut milk
1-1/4 cups milk
4 egg yolks
1/3 cup lehua honey
1 teaspoon vanilla
1-1/2 cups assorted sliced local fruit (*)
1/4 cup guava jelly
1/2 grated and toasted fresh coconut

Parbake the pastry crust and set aside to cool.
Blend cooked breadfruit in food processor with coconut milk, milk, egg yolks, honey and vanilla.
Pour mixture into crust and bake for 25-30 minutes at 345 degrees F.
Cool. Top the tart with spirals of fresh fruit. Melt guava jelly and brush tart to glaze. Sprinkle with the toasted coconut.
NOTES: (*) Fruit used were Waimea strawberries, poha berries, kiwi, mango, starfruit and apple bananas. To parbake is to partially bake a crust or dough and store in freezer for later use.

YIELD: 10 servings

2nd Place Dessert

'Ulu Pops

SOURCE: The students of Kua O Ka La New Century Public Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna

2 very ripe 'ulu
1 cup fresh coconut milk
2 ounces sugarcane juice
Homemade liliko'i (passionfruit) extract
Honey
 
When the core of the 'ulu comes easily out, your 'ulu is ready to use. Scoop the creamy insides into a blender and add the coconut milk and sugar cane juice. Blend.
If mixture is to your liking, pour into the popsicle molds or ice cube trays. In a squeeze bottle, mix liliko'i extract and add a touch of honey for consistency. Squeeze a couple of squirts into each mold to add a nice look and good accent to the 'ulu. Freeze and enjoy!
NOTES: Only use the creamiest part of the ripe 'ulu, not any stringy parts. If you don't tell people who dislike 'ulu what they are eating they very often like it. For ripe 'ulu lovers this is so ono (delicious). You can always use more coconut milk, as they ('ulu and coconut) are such sisters in taste.
 
YIELD: 2 popsicles

3rd Place Dessert

'Ulu-Kiawe Pound Cake with 'Ulu-Kiawe Ice Cream

SOURCE: Dana Shapiro, Honoka'a

Cake:
1 cup steamed, mashed ulu (not too ripe)
1 cups kiawe syrup*
1/2 cup milk
1 cup butter
4 Tablespoon kiawe honey
4 eggs, separated
1.75 cups white flour
1/4 cup kiawe flour**
4 ounces vanilla pudding mix
3 Tablespoons baking powder
dash salt
 
Ice cream:
1 - 1/4 cup steamed, mashed ulu (not too ripe)
3 Tablespoons kiawe syrup*
1/8 cup cream
3/4 cup milk + ¼ cup cream
1/8 cup kiawe honey, softened
2 Tablespoons sugar
1 cup cream
1 teaspoon vanilla extract
2 eggs
dash salt
1 teaspoon ginger puree (optional)
1/2 teaspoon ground cardamom (optional)

Cake:
With an electric mixer, beat ulu, syrup and milk until thoroughly mixed. Add butter, honey and egg yolks and mix until well blended.
In a separate bowl, combine flours, pudding mix, baking powder and salt. Mix into wet mixture by hand.
In a separate bowl, beat the egg whites until stiff. Fold into the other ingredients with a spatula.
Pour into greased Bundt pan and bake at 325 degrees Fahrenheit for about 1 hour 10 minutes until a knife inserted comes out clean.
 
Ice cream:
With an electric mixer, beat ulu, syrup and 1/8 c. cream until well blended. Add ginger, if using, and mix well.
In a separate bowl, beat the eggs, honey and sugar until foamy and pale in color. Add salt and cardamom, if using. Set aside.
Heat 3/4 cup milk and 1/4 cup cream together in a saucepan until simmering. Slowly beat into the egg mixture. Pour ingredients back into the saucepan and cook, stirring constantly over very low heat, until custard begins to thicken.
Remove from heat and beat in ulu mixture until well blended. Sieve through a strainer to remove lumps.
Stir in 1 cup cream and vanilla.
Refrigerate until cold or overnight.
Stir chilled custard. Then freeze with an ice cream maker and store in the freezer until ready to serve.
 
Notes:
Kiawe (Prosopis palida) is a highly nutritious bean pod for both humans and livestock. Though native to coastal South America, trees are naturalized in Hawaii, and grow prolifically along the Kona coast. Harvest beans while still on the tree and fully yellow.
*To make syrup, boil 3 cups of broken bean pods with 6 cups of water for one hour or until about 3 cups of liquid remain. Strain out bean pods (which can be fed to livestock or chickens as a high protein feed). Add 1/4 package of pectin and bring back to a boil. Add 1/2 cup of kiawe honey and 2 Tablespoons lemon juice. Bring back to a boil and cook, stirring constantly, for about 1 minute. Pour into bottle and refrigerate.
**Kiawe flour can be made by drying the bean pods in a food dehydrator or oven set to 150 degrees Fahrenheit for 2-4 hours. Pulse in the blender until bean pods grind down but beans remain whole. Sieve flour away from beans. Store in the refrigerator.
 
YIELD: 12 servings

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Sonia R. Martinez, the Hawai'i Homegrown Food Network regular farmers market reporter, is a cookbook author and freelance food writer for several publications in Hawai'i, including The Hamakua Times of Honoka’a. She is a contributing writer for Edible Hawaiian Islands Magazine and has her own food & garden blog at soniatasteshawaii.com. Questions can be directed to Sonia R. Martinez at This email address is being protected from spambots. You need JavaScript enabled to view it..

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1st Place Main Dish/Entrée and Winner of Healthiest Choice

'Ulu Tamales

SOURCE: The culinary students of Kua O Ka La New Century Public Charter School and their kumu Mariposa Blanco

3 large or 4 medium 'ulu
1 cup coconut oil
Any veggies or meat you want to add for the filling (*)

Have all of your ingredients in prep bowls ready to fill the tamales.
Soak the corn husks and have ready; you can also use fresh corn husks, ti or banana leaves. You will need raffia or cotton kitchen string to tie the tamale 'packages' before steaming them.
Steam the 'ulu and make into poi by pureeing while adding the coconut oil little by little to reach the consistency desired (best if not too sticky. If too sticky you might need to add a bit more oil)
When the 'ulu poi is ready, take two leaves and place wide parts overlapping, start filling by spooning some of the poi, making a slight indentation in the poi. Start adding whatever veggies, goat cheese and meat (if desired), not too full. Wrap and tie.
Steam them for 15 to 20 minutes if vegetarian. If adding meat, steam for 25 minutes.

NOTES: (*) Due to travel to the competition, we chose to make vegetarian tamales adding red onion, goat feta, beet greens, red and yellow bell peppers, tomatoes and sea salt. The presentation included a side of green and purple coleslaw dressed with coconut oil mayo and sea salt and dry salsa made with pineapple, tomatoes, cilantro, liliko'i, red onions and Hawaiian chile peppers. We cook only with 100% locally grown foods. All of our ingredients are grown, produced or made in Hawai'i. Preparation time: About 2 hours

YIELD: 15 servings

2nd Place Main Dish/Entrée

'Ulu Quiche

SOURCE: Chef Ann Sutherland of Home Tours, Hawai'i

Parbaked 10 inch crust with unbleached white flour in a springform pan
2 cups cooked, unripe breadfruit in small dice
1/3 cup chopped Kalamata or Niçoise olives
2 Tablespoons chopped, fresh basil
1/3 cup chopped sundried tomatoes
1/2 cup diced Maui onions
1 cup Hamakua mushrooms
1/4 cup olive oil
1 teaspoon chopped garlic
1/2 teaspoon chopped Hawaiian chile pepper
1 cup grated low fat mozzarella
1 cup Big Island goat cheese
 
Custard:
6 whole local eggs
1-1/2 cups 2% milk
1-1/2 cups soy milk
1/2 teaspoon salt
 
Sauté diced onions, garlic , chili peppers and mushrooms in 1/4 cup olive oil. Drain and cool.
Place grated cheese in parbaked pie shell. Top with breadfruit, basil, olives, goat cheese, mushroom and onion mixture. Sprinkle with olives and sundried tomatoes. Top with custard.
Bake at 350 degrees for 50 minutes. Serve with mixed greens or fresh fruit.
 
YIELD: 8 servings

3rd Place Main Dish/Entrée

Molokai 'Ulu

SOURCE: Nader "Nanoa" Parsia of Kailua-Kona

1 medium size 'ulu
3 - 4 organic chicken breasts
4 - 5 free-range organic eggs
1 cup organic frozen green peas
10 - 12 baby dill pickles
15 black olives
5 - 7 cloves garlic
1 large organic tomato
Natural Kona salt
Mayonnaise or Vegan mayo
Dried dill weed or fresh parsley
4-5 Tablespoons organic virgin olive oil
 
Boil chicken breast in a pot with skin, 1/2 teaspoon Kona salt and 5-7 peeled garlic cloves.
Bake 'ulu at 350 degrees F for 2 hours (make 3-4 incisions about 2 inches long to prevent 'ulu from exploding while baking)
Bring eggs to boil, leave them in the hot water for 15-20 minutes, then remove.
Steam green peas for 5 minutes and drain water.
Chop baby dill pickles to about 1/4 inch size.
Cut large tomato into 8-10 wedges.
Remove skin from cooled chicken and cut into 1/2 inch cubes.
Remove 'ulu skin and cut in half then into 1/2 inch cubes.
Remove egg shells and chop into 1/2 inch cubes.
 
Mix all ingredients in a large glass bowl and add 1/2 teaspoon Kona salt and 4-5 tablespoons virgin olive oil. Mix well.
Add mayonnaise to taste and garnish with tomato wedges and olives. Sprinkle dried dill weed or chopped parsley.
Enjoy with lots of aloha! May be eaten at anytime.
 
YIELD: 6 or more servings

Noteworthy

'Ulu au Gratin with Three Cheeses and Ham

SOURCE: Brenda Cloutier of Hilo

7 cups (about 1-3/4 pounds) ripe green firm 'ulu -peeled, cored, sliced
1 cup ham cubed (optional) - Spam or bacon bits are also good
3/4 cube (3 ounces or 1/3 cup) butter
2 medium cloves garlic - crushed
1-1/2 cups Half & Half
3/4 pounds Swiss cheese, sliced or cubed
3/4 pound Medium Cheddar cheese, sliced or cubed
8 ounces (1 brick) cream cheese
1/4 teaspoon white pepper, to taste
 
Wash 'ulu and cut into 1-1/2 in wedges (eight works) lengthwise.  Peel, core and slice less than 1/4 inch thick.
Layer in greased 3 quart (9 x 13) baking pan with ham.
 
Preheat oven to 350 degrees.
In a large sauté pan, lightly sauté crushed garlic in butter on medium-low heat.  Don't scorch.  Add Half & Half and cheese.  Stir constantly until all cheeses are melted.  Add /14 teaspoon white pepper or to taste.  Salt is not necessary.
Pour cheese sauce over 'ulu in the baking pan.  Bake at 350 degrees Fahrenheit for about an hour, until 'ulu is tender and sauce is bubbly and golden brown on top.
Let rest 15 minutes before serving.
 
YIELD: 6 - 8 servings as an entree

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Sonia R. Martinez, the Hawai'i Homegrown Food Network regular farmers market reporter, is a cookbook author and freelance food writer for several publications in Hawai'i, including The Hamakua Times of Honoka’a. She is a contributing writer for Edible Hawaiian Islands Magazine and has her own food & garden blog at soniatasteshawaii.com. Questions can be directed to Sonia R. Martinez at This email address is being protected from spambots. You need JavaScript enabled to view it..

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1st Place Soup/Salad/Side Dish

'Ulu Salad

SOURCE: Nader "Nanoa" Parsia of Big Island Living on Oceanic 16

1 medium 'ulu
1 long Chinese cucumber
2 medium size tomatoes
1 avocado
2 Tahitian or Island limes
1/2 bunch Chinese parsley
1/2 Maui sweet onion
Kona Natural sea salt & freshly ground pepper - to taste
Olive oil - organic

Bake 'ulu at 350 degrees F for approximately 2 hours (make 3 -4 incisions about 2 inches long to prevent 'ulu from expanding).
Remove skin of cooled 'ulu and cut in half. Core and cut into 1/2 inch cubes.
Cut cucumber lengthwise into 4 slices, then chop into 1/2 inch cubes.
Cut 2 medium tomatoes and avocado in 1/2 inch cubes.
Squeeze juice of the Tahitian or island limes into small cup and set aside.
Chop finely 1/2 bunch of Chinese parsley and slice 1/2 the Maui onion in very fine slices.
Mix all ingredients gently in a large glass bowl and add the Kona salt and pepper. Drizzle with the organic olive oil and lime juice to desired taste.

YIELD: 6 or more servings

2nd Place Soup/Salad/Side Dish

Scalloped 'Ulu Cream of Coconut Herbes de Provence

SOURCE: Garrett Kihara of Kailua-Kona 

2-1/2 pounds 'ulu - peeled, cut in quarters and parboiled
6 (6.8 ounces each) cartons UHT Natural unsweetened coconut cream
4 Tablespoons Herbes de Provence
2 Tablespoons sugar
1-1/2 cups Parmesan cheese
 
In a mixing bowl mix coconut cream, sugar and Herbes de Provence.
With a mandolin slice 'ulu into thin slices.
Fold cream coconut mixture in to the sliced 'ulu.
Line a 12 x 15 inch baking pan with parchment paper.
 
Place 'ulu slices in an overlapping line filling the bottom of the pan. Sprinkle 1/3 of a cup of Parmesan cheese on top of 'ulu slices. Repeat layers of overlapping 'ulu and sprinkling of cheese. You should be able to make 4 layers. On top of the last layer add the remaining Parmesan cheese.
Cover pan tightly with aluminum foil then bake for 45 minutes to an hour. Let sit for about 10 minutes to cool down a little. Cut and serve.
 
YIELD: 24 servings

3rd Place Soup/Salad/Side Dish

'Ulu Cooked in Real Coconut Milk

SOURCE: Richard 'Ric' Rocker of Kamuela

1 Ulu
2 coconuts to make coconut milk (handmade from local coconuts)
Pa'a Kai (sea salt gathered from the Kohala Coast)

Peel and core 'ulu and cut into 8ths. Steam until 85% cooked. Take water from steamer and mix 50/50 with cold water to use for making the coconut milk. First squeeze very little water and put aside for dipping sauce.
Take 'ulu from steaming tray and put into a sturdy pot. Add coconut milk (squeeze 2-3 times) enough to cover the 'ulu half way. Cook with lid askew until water in coconut milk evaporates leaving clear coconut oil on the bottom of the pot. Cook until bottom layer is 'fried' in the coconut oil and turns brown.

Dipping Sauce

Shot glass full of coconut cream
2 chile peppers (with seeds removed)
1/4 Bears seedless lime
Chopped green onion greens
 
Add chile peppers to coconut cream and smash until coconut cream turns pink. Add lime and chopped green onions.
 
YIELD: Depends on who is eating: 10 haoles, 6 Hawaiians or 3 Tongans or Samoans

Noteworthy

Gingered 'Ulu Salad

SOURCE: Angelica Stevens, Captain Cook, HI

3 cups firm 'ulu
1/2 cup chopped ginger
4 finely chopped garlic chives
1 teaspoon black pepper
1 Tablespoon Bragg's amino acid
4 Tablespoons organic canola oil
1-1/2 cups quinoa
1/3 cup chopped cilantro
2-1/2 ounces arugula
1 Tablespoon organic olive oil
 
Boil 'ulu until knife will penetrate (45 minutes to 1 hour). Cut in half, remove core. Cool at room temperature, peel and cut into 1 inch squares. Combine 'ulu, ginger, garlic chives, pepper, amino acid and canola oil in covered pan. Stir often until 'ulu and ginger become toasty-golden. Keep at medium heat to avoid burning.
Cook quinoa. Cool to room temperature. In serving bowl combine quinoa, 'ulu mix, cilantro, arugula and olive oil. Mix gently
NOTES: Gingered 'ulu salad for dinner is great with grilled fish and makes a great lunch on its own.
 
YIELD: 8 - 10 servings

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Sonia R. Martinez, the Hawai'i Homegrown Food Network regular farmers market reporter, is a cookbook author and freelance food writer for several publications in Hawai'i, including The Hamakua Times of Honoka’a. She is a contributing writer for Edible Hawaiian Islands Magazine and has her own food & garden blog at soniatasteshawaii.com. Questions can be directed to Sonia R. Martinez at This email address is being protected from spambots. You need JavaScript enabled to view it..

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