Nui Kealoha's ‘Ulu Poke
Jan 21, 2021
Nui Kealoha's ʻUlu Poke
16
60 minutes
30 minutes
Hawaiian
Main, Pupu
A traditional Hawaiian dish reimagined. Enjoy this nutty & savory breadfruit poke flavored with macadamia nuts and limu by renown local chef, Kealoha Domingo.
Ingredients
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2 Cups coconut aminos
1 ½ Cups macadamia nuts
2 Cups water
2 Cups olive oil
1 Tbsp sea salt
¼ tsp cayenne pepper
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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 ʻinamona or finely chopped and toasted macadamia nuts (toast on stainless steel skillet)
Directions
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 ʻulu 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 tomato halves, limu or ogo, ʻinamona or finely chopped and toasted macadamia nuts.
Mix gently until all ingredients are well distributed.
Make any adjustments to your preference.
