Thanks to a terrific recipe I found here on the Kanu site from Kasha Ho's Eat 100% Local Week Guide, I made the ‘Ulu & Hamakua Mushroom Chowder for the family Sunday dinner and it was a hit! I embellished a little bit by adding some fresh Kahuku corn, cut fresh off the cob. The 'ulu (breadfruit) came from a friend's tree, the Hamakua mushrooms & the corn came from the Kaka‘ako Makai Farmers Market, from The Hawaiian Chef and Haloa Farms respectively. As for the flavor...outstanding. The ‘ulu tasted like a really good potato, and made for a super creamy chowder. Delicious. Leftovers made an excellent 100% local breakfast the next day.
In the photo below, the ‘ulu is still in chunks. I used an immersion blender BEFORE adding the corn to puree the soup about 3/4 of the way, leaving about a quarter of the soup chunky.
Now go get in the kitchen and cook some local food!
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