A hearty and flavorful Hawaiian dish, Ulu Stew features tender breadfruit simmered with meat and savory seasonings. Perfect for a comforting and delicious main course, this tropical stew brings the taste of the islands to your table! Explore more Hawaiian recipes!
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Ulu Stew by Chef Noa Alo of Hailis
We welcome Noa Alo the grandson of Hailiʻs Hawaiian Food founder, Rachel Haili. A true family business that began out of a need to take care of their family, Noahʻs mom and her sisters . Today, the recipes remain the same from when Popo Rachel and Kungkung Peter Davis Haili first started with simple homestyle cooking to feed a family. Kungkung was working at the shipyard when Pearl Harbor was bombed. The nation went to war and Pearl Harbor was active duty only, civilians were dismissed so Popo and Kungkung turned to their cooking and market know how and Hailiʻs Hawaiian Foods was born. Kungkung taught the sisters about the fish market. Theyʻd often be the only girls at the auction block or aku boat sales. They learned business acumen in an industry dominated by men and they passed their strength and entrepreneurial spirit down to the next generation. Today we run the store with the same principles of family and serving customers like family. We keep our traditions and recipes from the past and blend in todays re-birth of alona ʻāina and the ulu revolution. Many locals recognize the need for food security and reviving stapes like ulu. Todayʻs dish, Ulu stew, hopefully inspires everyone to cook more with ulu, a tree that grows easily in Hawaiʻi, bears fruit in 7 years and can feed a family for years.
Ingredients
- 2 lbs stew meat cut in chunks
- 3 bags taro leaves (wash) Need to cook ahead for 4 hours
- 2 whole ripe ulu fruit steamed, skinned, cubed, refrigerated
- 1 round onion julienne
- 1 box chicken broth
- To taste Hawaiian salt
- To taste pepper
- To taste ginger
- To taste olive oil
- 1 bag poi for serving
Instructions
- Salt & pepper stew meat, lomi meat.
- Add olive oil to pan, brown meat, while meat browning, cut ginger.
- Add water to cover meat and bring to a boil, then turn down heat.
- Add onions, let stew for 30-45 mins.
- After simmered for 30-45.
- Add chicken broth, start with 1.5 cups then add as needed.
- Add cooked and strained lūʻau (taro) leaves and stir well making sure to break up large clumps.
- Add ulu and let simmer for 20-25 mins.
- Serve with poi for a hearty and delicious comfort meal for the whole ʻohana, great dish for fall season.
- Serves 3-4.
Nutrition
Calories: 319kcalCarbohydrates: 0.4gProtein: 50gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 128mgPotassium: 783mgFiber: 0.1gSugar: 0.1gVitamin A: 36IUVitamin B1: 0.2mgVitamin B5: 1mgVitamin C: 1mgCalcium: 45mgIron: 5mg
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