Chef Krista Garcia of Hawaii's Hotel Wailea joins food activist and educator Charles Michel in an in-depth conversation about the protein-rich superfruit 'ulu. Also known as Hawaiian breadfruit, it's an ingredient on Slow Food International’s Ark of Taste catalogue.
'Ulu Chef Krista Garcia and Charles Michel discuss everything from the mystifying taste profile evolution of 'ulu as it ripens and its culinary uses, the importance of this tree species for biodiverse agroforesty, and the inspiring cultural heritage surrounding 'ulu. Krista also shared the importance of “kuleana” - the Hawaiian word for “a personal sense of responsibility.” Food creators have a responsibility to act as a bridge, preserving our heritage for future generations.
'Ulu au gratin
Foraged by Krista Garcia herself in the jungles of Maui, the 'ulu lends well to the classic French preparation of gratin.
Preheat oven to 400º F, 375º F for convection oven
Prepare a 9x13-inch baking dish or half hotel pan by brushing coconut oil or butter on bottom and sides.
Layer ‘ulu, onion, fennel, and garlic in baking dish.
Sprinkle with sea salt
Cover ingredients with coconut milk.
Bake until coconut milk is reduced and vegetables are knife-tender and beginning to turn golden.
Place pan under broiler for one minute, or use a kitchen torch to brown the top if needed.
Taste and adjust seasoning if needed.
Garnish with your choice of herbs.
