Waipahu High School culinary student Jay Miguel created this nutritious breakfast staple with ingredients he ate and loved as a child.

RECIPE CONTEST WINNER - A spectacular made-from-scratch ʻUlu Pierogi recipe using ʻulu flour for the dough and mature ʻulu for the filling!

RECIPE CONTEST FINALIST - A Hawaiian spin on a Polish favorite. These little dumplings are filled with savory ʻulu, Ali‘i mushrooms and local cheese. They are wrapped in homemade dough and pan fried until golden. Guaranteed to be a local favorite too!

For a 100% local ʻulu poke, try this recipe shared with us by the Savio ʻohana at Pilialoha Farms. It only calls for ingredients that can be sourced right here in Hawaiʻi. 

Chef Kevin Carvalho from Dean & Deluca shares his recipe for Herb Crusted ʻUlu with ʻUlu Vadouvan and Pickled Mango Chutney. 

Top each latke with toppings of your choice. Pictured here are some ideas such as kimchi, seaweed salad, white shrimp salad, smoke ono, edamame purée, and black pepper honey yogurt. The possibilities are endless!

Enjoy this easy, healthy stir-fry as a quick week-night meal. Vegan and gluten free, it is perfect as a side-dish or can be modified into a filling one wok meal by adding more veggies and a protein of your choice.

In this recipe video, Hawai’i ‘Ulu Cooperative shows how to make ‘ulu hash. Big Mahalo to Kealakehe High School Culinary Arts Program for this yummy, healthy and easy breakfast recipe for any time of day! Corned beef and hash is a popular dish in Hawai‘i.

This recipe was created by the Kealakehe High School Culinary Arts Program. It blends ʻulu and ʻuala, purple sweet potato, two important food security crops in Hawaiʻi, to create a tasty, easy to make summer side dish. Bring this dish to a BBQ to serve alongside grilled meats or serve with greens and pickled veggies as a salad.