Nui Kealoha's ‘Ulu Poke
Nutty and savory Hawaiian style 'ulu poke recipe by renown local chef Kealoha Domingo.
4 medium sized ‘ulu
2 Cups coconut aminos
1 ½ Cups macadamia nuts
2 Cups water
2 Cups olive oil
1 Tbsp sea salt
¼ tsp cayenne pepper
1-2 bunches finely sliced green onion (⅛ – ¼ inch)
1 small/medium sweet onion or yellow onion very finely diced
2- 3 Cups cherry tomatoes, halved (avoid using the large tomatoes)
2-3 Cups limu or ogo as fresh and crunchy as possible
1 Cup ‘inamona or finely chopped and toasted macadamia nuts (toast on stainlesssteel skillet)
Scrub, clean and wash breadfruit, then quarter, core, and steam for 25 minutes or until fork can be easily inserted into the flesh.
After steaming the fruit, remove any imperfections and cut into ½ - ¾ inch cubes.
Prepare Poke Ingredients and Dressing
Use a blender to mix 1 ½ Cups macadamia nuts, 2 Cups water, 2 Cups coconut aminos, 2 Cups olive oil, 1 Tbsp sea salt, and ¼ tsp cayenne pepper
Pour dressing over the cubed ‘ulu and mix well with a large spoon.
Taste test for salt and pepper and adjust if necessary.
Add sliced green onions, diced sweet or yellow onion, cherry tomatoe halves, limu or ogo, ‘inamona or finely chopped and toasted macadamia nuts.
Mix gently until all ingredients are well distributed.
Make any adjustments to your preference.
Want more recipes from Chef Kealoha? Try his Piele 'Ulu with Hawaiian Grown Bean-to-Bar Chocolate Center and Moku-made Corned Beef Brisket & Kalo Hash with Heirloom Tomato Relish