In case you have not used ‘ulu before, it is amazingly versatile in the different ways it can be prepared, is very nutritious and has a wonderful, subtle flavor that mixes well with a variety of other ingredients. Mature ‘ulu is in it’s starchy phase – like a potato.
Here’s some things you can do with it:
Chips – Use a mandolin or cut with a knife into chip-size pieces, deep fry, add salt and any other type of seasoning (paprika, pepper, lime/cilantro, etc). You can also pan fry in a skillet with butter, coconut oil or some other oil if you do not want to deep fry.
Mashed – Cut into 2-3” wedges/cubes and steam until very tender, about 30-40 minutes. Mash the ‘ulu, add butter, a little milk, garlic, salt and pepper. Blend together.
Curry – Cut into 2-3” wedges/cubes and steam until tender, about 20 minutes. Let cool and cut into bite size pieces. Use curry seasoning of your choice (Yellow Thai curry paste, Japanese curry cubes) and saute with onions, diced carrots, greens and other veggies of your choice.
These are just a few suggestions. Experiment and enjoy!
Bruddah’s Ulu Cake
Prep: 30 minute Cook Time: 40 minute Serves: 5-7
1 medium Ulu, sweet ripe flesh (4 cup)
4 small apple banana, semi-mashed (1 cup)
1 cup walnuts, chopped
½ cups date pieces
1 tbl baking soda
1 tsp cinnamon powder
1 tsp sea salt
¼ tsp nutmeg, ground
Preheat oven to 350 degrees. Cut open ripe ulu and spoon out flesh. Place all ingredients in a bowl and stir well. Poul into a lightly oiled 8” x 8” square baking pan.
Bake until top browns and cake pulls away from sides of the pan, approx. 40 minutes
Variations: Add 1 cup chocolate chips or dried cherries. Experiment with using other dried fruits and nuts.
Breadfruit Hummus and Falafel Serve this hummus and falafel with Middle Eastern side dishes, such as dolmas, tabouli, marinated tomatoes, olives and pita bread.
4 cups of mature ulu, peeled, cored and cut into 2” cubes
2 lemons, juiced
6-8 garlic, cloves
2 Tbs soy sauce
2 Tbs Bragg’s liquid aminos
3 Tbs sesame oil
3 Tbs olive oil
2 Tbs cumin
4 Tbs parsley, fresh or dried
4 Tbs tahini (sesame butter)
salt, pepper and chili flakes, to taste
1 cup water
Vegetable oil for frying
Directions for Hummus:
Peel, core and cut ‘ulu into 2” cubes and steam until tender, approx. 20 minutes
Combine all ingredients except water in a food processor and blend until creamy
Reserve ½ of mixture in a separate container for the falafel; keep refrigerated until ready to use.
To remaining mixture, gradually add water in small portions while blending, until desired consistency is reached (we suggest about ¾ cup, depending on texture of your ulu.)
Refrigerate until serving
Directions for Falafel:
Roll reserved hummus into bite-sized balls with your hands
Cover lightly in flour by rolling the balls on a floured plate. Deep fry until golden brown.