"Celebrating ‘Ulu" Fine Art Contest Results

On Thursday, August 11, 2011 the Donkey Mill Art Center in Holualoa hosted an artist reception and educational program that featured ten finalists in the Ho‘oulu ka ‘Ulu – Revitalizing Breadfruit in Hawai‘i Art Contest. The well-attended reception began with a potluck dinner with numerous breadfruit dishes and other locally grown foods, highlighting the culinary arts of chef Olelo pa‘a Ogawa of Glow Hawaii. Artists and 'ulu enthusiasts had a chance to mingle in an open atmosphere of food, culture, and agricuture. After the meal, Andrea Dean and Craig Elevitch presented the Ho‘oulu ka ‘Ulu project and showed video clips of Hawaiian cultural experts relating the culture and history of breadfruit in Hawai‘i. Then well-known Holualoa artist Hiroki Morinoue shared his thoughts about each of the ten contest entries from a teacher's perspective. Finally, Gerald Lucent of Donkey Mill Art Center announced the winner of the contest, "The Gift of Kū" by Caren Loebel-Fried.

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.

A Cooking Contest took place at the Breadfruit Festival—Ho‘oulu ka ‘Ulu on Saturday, September 24, 2011. There were 29 entries in the categories of Appetizer, Soup/Salad/Side Dish, Main Dish (Entrée), Dessert, Best of Show and Healthiest Choice. Celebrity Chefs Mark Tsuchiyama of Hualalai Resort, Olelo pa'a Ogawa of Glow Hawaii and Jacqueline Lau of Roy's Restaurants, were joined by food writer and cookbook author Sonia R. Martinez and KITV weekend anchor Pamela Young to judge the contest.

1st Place Appetizer

Breadfruit Summer Rolls

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

2 cups cooked, unripe breadfruit cut julienne
1 cup cooked crabmeat or 12 medium shrimp
1/2 cup Japanese omelet in strips
1/2 cup shredded carrots
1/4 cup mint leaves
1/4 cup cilantro
1/4 cup green onion strips
12 rice paper rounds
1 1/2 cups sake lime vinaigrette
3/4 chopped, roasted macadamia nuts
 
Vinaigrette:
3/4 cup sake
2 chopped Hawaiian chili peppers
1/2 teaspoon chopped garlic
1/2 teaspoon chopped ginger root
1/4 cup local white honey
juice of two limes
1/2 cup vegetable oil
2 teaspoons sesame oil
 
Reduce sake by one half with peppers, garlic and ginger. Strain and cool. Blend with honey, lime juice, oils. Hold.
 
Soak one sheet at a time of rice paper. Brush lightly with sake dressing. Place 4-5 strips of breadfruit on the round followed by 1 1/2 tablespoons of crabmeat or two shrimp. Sprinkle on 1 tablespoons of carrot and 1 tablespoons of omelet. Garnish with small amounts of mint, cilantro and shredded green onion. Sprinkle small amount of macadamia nuts. Roll up like an egg roll or burrito and place on a sheet pan or waxed paper. Repeat until all 12 rolls are complete.
 
Serve by cutting in two to three pieces accompanied by balance of vinaigrette to which you have added the balance of the nuts.
 
Recommended to be accompanied by cucumber namasu or microgreens.
YIELD: 6 servings

2nd Place Appetizer

'Ulu Cornedbeef Patties w/Sweet Chili Aioli

SOURCE: Darde Gamayo of Honoka'a

2 pounds green mature breadfruit
1 can (12 ounces corned beef)
1/2 cup chopped green onions
1/4 cup mayonnaise
1 1/2 cup Surimi (fish paste)
Oil for frying
 
Wash, peel and core 'ulu. Cut into 1/4 inch cubes. Place in pot and cover with water; add salt to taste. Boil until tender (approximately 20 minutes)
Remove 'ulu from water into a mixing bowl. Add all other ingredients. Heat oil in skillet. Drop mixture by spoonful and fry until golden brown. Serve with Sweet Chili Aioli
Sweet Chili Aioli
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 Tablespoon oyster sauce
 
Combine well
 
YIELD: 6 servings

3rd Place Appetizer

'Ulu and Codfish Salad

SOURCE: Henrietta Piilani Chaves of Hilo

4 pounds mature green 'ulu
2 pounds salted dried codfish
2 whole bulbs garlic - peeled, chopped or mashed
10 whole Hawaiian chile peppers
1/4 cup distilled white vinegar
3/4 cup Italian parsley
1 pound margarine
1/2 cup olive oil
 
Wash and core 'ulu. Cut into six wedges per 'ulu. Place in pot and cover with water. Add codfish and six Hawaiian chile peppers and equivalent of one whole bulb of garlic. Boil for 30 minutes then remove codfish to drain. continue cooking 'ulu for 20 more minutes. Remove 'ulu from water and let cool. Fry codfish in olive oil until golden brown. Let cool. When cool, debone and shred codfish. Reserve olive oil.
 
Clean and mince one whole bulb of garlic and the four remaining Hawaiian chile peppers. Add the garlic and chile peppers to reserved olive oil and cook for three minutes, then add one pound margarine and 1/4 cup of vinegar to oil mixture. Cook for five minutes then add codfish and Italian parsley. Cut cooled ulu into bite size pieces, mix with codfish mixture and serve.
 
NOTES: It is delicious for "Happy Hour" pupu. I have tried to use this recipe with sweet potato and taro, however, this recipe was more delicious with the 'ulu.
 
YIELD: 24 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 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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