ʻULU (BREADFRUIT)

One of 208 entries · Pacific Migration Trail

I · Origin

Hawaiian

II · Description

Roasted whole in the imu or over coals until the skin blackens and the interior becomes soft and creamy. Ripe breadfruit has a mildly sweet, bread-like quality. The ripeness window for optimal roasting is approximately forty-eight hours — too green and it is hard and flavourless; too ripe and it is mushy and alcoholic. Traditional Hawaiian skill was knowing the exact moment to pick.

I General II Preparation III Chef Philosophy IV Hawaiian Proteins Mains V Wet Heat VI Deep Water Bottomfish VII Foundational Technique Earth Oven VIII Fried Dough IX Frozen Dessert X Hawaiian Shellfish

VII · Where the Dish Lives or Dies

Ripeness at the moment of cooking. Breadfruit passes through its ideal stage in approximately forty-eight hours. The skill is not in the cooking. The skill…