This tropical twist on corn chowder uses breadfruit (‘ulu) a tree fruit similar to jackfruit. ‘Ulu has a mild flavor and the consistency of potatoes or taro, but it is higher in protein, fiber, and nutrients. As a staple food in Hawaii, the Caribbean, South Asia, and Polynesia it has become a versatile and easy to use ingredient in many different cuisines. You can find it in Caribbean, Hawaiian, and some Asian grocery stores, or canned at online grocers like Amazon.
Yield: 2-4 servings
Recipe by Chef Dawn Gui, Mauna Key Catering, Blue Zones Project Hawaii
“For me, being able to make something [fellow Hawaiians] can love that’s a little healthier, but still Hawaiian, is a great challenge that I will gladly take on,” said Chef Gui.
The Blue Zones Project in Hawaii spans all of the islands in an effort to improve well-being for residents statewide. Restaurants, catering companies, and cafeterias have joined the effort by creating specific menu items that follow the Blue Zones Food Guidelines and by completing various pledge items that help them qualify for the Blue Zones Approved designation.
2 tablespoons extra virgin olive oil
¼ teaspoon coriander seeds
½ white onion, diced
2 cloves garlic
¼ teaspoon yellow curry powder
1 cup corn
2 cups coconut milk
1 cup precooked ‘ulu (Hawaiian breadfruit)*
Sea salt, to taste
¼ cup water
*Note: If ‘ulu is not available, use jackfruit, diced sweet potatoes, or another starchy vegetable.