Breadfruit with Coconut Milk (Fa’alifu Ulu)
Breadfruit, a large fruit with a starchy texture much like a potato, is popular in tropical countries around the world but can be tough to find in the U.S. outside of Hawaii. A comforting, starchy, and creamy side dish, simmered in a lush coconut milk sauce. Cozy and warm, eat it hot with a spoon!
Cuisine: Samoan Prep: 25 min Cook: 20 min Total: 45 min Serves: 4 -6
Ingredients:
12 ounces mature breadfruit (ulu), peeled, fully cooked (steamed or boiled) and cubed
1-2 (13.5 ounces) can coconut milk
1 medium onion, diced
1 tablespoon salt
Instructions:
After picking the perfect ulu, rinse it and cut it in half. Then cut off the skin and core.
When you are done, cut each half into three equal parts and put the pieces into a pot of water for boiling. When the entire ulu is cut up there should be about half an inch of water over the ulu pieces in the pot. Yes, ulu floats.
Turn your stove on high and put the pot of ulu on the stove for boiling. Once it boils turn your stove down to medium high and let the ulu boil for about 10-15 minutes. You can tell that it is cooked by inserting a fork into one of the pieces. Just like a potato, if the fork goes through smoothly it is cooked.
While your ulu is cooking, prepare the coconut milk that will be added once the ulu is cooked. Take a medium sized onion, roughly chop it and place it in a bowl.
Trying your best not to shake or move the coconut milk can unnecessarily as you open it, pour the can’s contents into the bowl with onions, but don’t dump it right in. You pour in as much of the cream as you can without getting much of the water mixed in. Some water will get in, but the least amount of water, the better.
Pour salt into your hand and mix the salt, coconut cream, and onions with your hand. As you squish everything together, you integrate the flavor of the onion into the coconut cream and at the same time salt it to perfection. Remember…squish release squish release. Do this for about 5 minutes. When you are done, set it aside and wait for the ulu to finish cooking.
When the ulu is cooked to your liking, completely drain the liquid from the pot. Pour the coconut milk over the cooked ulu distributing it as evenly as possible. Put the pot back on the stove and turn it up to high.
When the coconut milk boils, turn the heat down a little below medium high and let it boil for about 3 to 5 minutes. Let the milk boil over the pieces of ulu and then turn the stove off and remove pot from the heat.
Let the fa’alifu ulu cool for about 10 - 15 minutes. The coconut milk will thicken and cling to the ulu pieces. Now it’s ready to eat. Fiafia!