Chef Jasmine's ʻUlu Poke
Chef Jasmine is part of the Sweet Cane ʻohana and owner of HeartBeet Catering, located in Hilo, HI.
12 oz. recipe-ready ʻulu (peeled, quartered, cored and steamed)
1/3 cup macadamia nuts
1/2 cup water
1/2 cup coconut aminos or braggs
1/2 cup olive oil
1 tsp. sea salt
1/4 tsp cayenne pepper
1/2 bunch green onion, finely sliced
1/4 sweet onion, finely diced
1/2 cup cherry tomatoes, halved
1/2 cup limu, ogo (fresh)
1/4 cup ʻinamona (roasted kukui nuts)
Cube ʻulu into dice-size pieces no bigger than 1/2-3/4 inches.
Blend macadamia nuts, water, aminos, oil, salt and pepper together in Vitamix until smooth and creamy. Pour over cubed ʻulu and mix well. Add additional salt and pepper to taste.
Add remaining ingredients to poke and mix gently until everything is well distributed. Add more of any ingredient as needed.