Chef Makoa
ʻUlu Hash Browns (Sāmoan Pan-Fried Breadfruit Patties)
Firm Sāmoan ʻulu grated coarse, squeezed dry, and fried in coconut oil until the edges crisp and the middle turns soft, breakfast food from the canoe crop, easy enough for Tuesday.
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Chef Makoa
ʻUlu Chips (Hawaiian Oven-Baked Breadfruit Crisps)
Firm Hawaiian ʻulu sliced thin, brushed with oil, and baked crisp with paʻakai ʻalaea, carrying the old canoe crop into a snack bowl for potluck, picnic, or game day.
Chef Makoa
ʻUlu Mash (Hawaiian Mashed Breadfruit)
Mature Hawaiian ʻulu boiled until it gives, then mashed with warm broth, paʻakai, and a little fat if you want it. Soft, humble, and real weeknight food.
Chef Makoa
Gratin de ʻUru (Tahitian Breadfruit Gratin)
Tender slices of Tahitian ʻuru, breadfruit, baked in coconut milk until the edges go gold, with just enough cheese from the French island pantry to brown the top.
Chef Makoa
ʻUlu Beef Stew (Hawaiian Breadfruit Stew)
Hawaiʻi's local beef stew, tomato-rich and slow-simmered, with chunks of ʻulu taking the potato's place and thickening the pot like the canoe crop knows what it's doing.
Chef Makoa
Meitunu (Tongan Fire-Roasted Breadfruit)
Tonga's mei, breadfruit, roasted whole until the skin goes black and the flesh inside turns creamy and smoky, ready for salted coconut cream and a family spread.
Chef Makoa
Mei Chips (Tongan Breadfruit Chips)
Tonga's mei, firm breadfruit from the canoe-crop family, sliced thin and fried crisp for the picnic table: golden chips, salted hot, easy to share, kin to Hawaiʻi's ʻulu.
Chef Makoa
ʻUru Crêpes (Tahitian Breadfruit-Flour Pancakes)
Tender Tahitian crêpes made with ʻuru, breadfruit flour, coconut milk, and eggs. The old canoe crop comes forward as breakfast flour, soft in the pan and easy at the table.
Chef Makoa
Taufolo (Sāmoan Mashed Breadfruit with Coconut Cream)
Cooked ʻulu pounded soft and folded with fresh peʻepeʻe, the coconut cream that gives Sāmoan taufolo its shine. A western-islands canoe crop, humble and rich.
Chef Makoa
ʻUlu Croquettes (Hawaiian Breadfruit Patties)
Hawaiʻi's ʻulu, the breadfruit carried by canoe, mashed with onion and herbs, shaped into small patties, and fried golden for a potluck table that still remembers the tree.
Chef Makoa
Kuru Salad (Cook Islands Breadfruit Salad)
Cook Islands kuru, breadfruit boiled tender, cooled, and tossed with crisp vegetables and a clean lime dressing. The canoe crop comes to the picnic table, unfussy and still full of mana.
Chef Makoa
Fried ʻUlu Mochi (Hawaiian Breadfruit Mochi)
Sweet ripe ʻulu from Hawaiʻi, mashed with mochiko and fried into chewy-crisp little rounds, the old canoe crop meeting island mochi at a Kalihi table.
Chef Makoa
Poke ʻUlu (Hawaiian Breadfruit Poke)
Cooked Hawaiian ʻulu, the breadfruit our canoes carried, cubed and dressed like poke with sweet onion, limu, sesame, and ʻinamona. No fish today. Same bowl, elder food.
Chef Makoa
Tuvaluan Breadfruit Poi (Sweet Mashed Mei with Coconut Cream)
Cooked mei, the breadfruit of Tuvalu, mashed warm with fresh coconut cream until it turns soft, glossy, and sweet, a coral-atoll pudding where dessert and survival sit in the same bowl.
Chef Makoa
Baked ʻUlu Coconut Pudding (Hawaiian Ripe Breadfruit Custard)
Very ripe Hawaiian ʻulu, the canoe-crop breadfruit, mashed soft with coconut milk and sugar, then baked until the middle sets like a quiet custard.
Chef Makoa
Waʻa Hash (Hawaiian Canoe-Crop ʻUlu Hash with Smoked Meat)
Hawaiʻi takes ʻulu, the breadfruit carried by canoe, and sears it with smoked meat until the edges crisp and the middle stays tender. Old food, breakfast pan, one more bowl for whoever walks in.
Chef Makoa
ʻUlu Fries (Hawaiian Breadfruit Fries)
Mature Hawaiian ʻulu cut into wedges, par-cooked until it gives, fried golden, and finished with paʻakai. The canoe crop takes the potato's place without pretending to be one.
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