Recipe from Blue Zones.

This tropical twist on corn chowder uses breadfruit (‘ulu) a tree fruit similar to jackfruit. ‘Ulu has a mild flavor and the consistency of potatoes or taro, but it is higher in protein, fiber, and nutrients. As a staple food in Hawaii, the Caribbean, South Asia, and Polynesia it has become a versatile and easy to use ingredient in many different cuisines. 

Photo Credit: Blue Zones

Ingredients

• 2 tablespoons extra virgin olive oil

• ¼ teaspoon coriander seeds

• ½ white onion, diced

• 2 cloves garlic

• ¼ teaspoon yellow curry powder

• 1 cup corn

• 2 cups coconut milk

• 1 cup precooked ‘ulu (Hawaiian breadfruit)*

• Sea salt, to taste

• ¼ cup water

Directions

1. Heat oil in a skillet on medium heat and add coriander seeds. Sauté seeds until fragrant.
2. Add onions and garlic and sauté until almost tender.
3. Turn heat up to high and add yellow curry powder, corn, coconut milk, and ‘ulu.
4. Bring to a boil and then turn down and let simmer on medium-low until sauce begins to thicken and ‘ulu is tender.
5. Add water if sauce thickens too much for your taste. Finish with sea salt and serve.

*Note: If ‘ulu is not available, use jackfruit, diced sweet potatoes, or another starchy vegetable.

Recipe by Chef Dawn Gui, Mauna Kea Catering

“For me, being able to make something [fellow Hawaiians] can love that’s a little healthier, but still Hawaiian, is a great challenge that I will gladly take on” — Chef Gui.

The Blue Zones Project in Hawaii spans all of the islands in an effort to improve well-being for residents statewide. Restaurants, catering companies, and cafeterias have joined the effort by creating specific menu items that follow the Blue Zones Food Guidelines and by completing various pledge items that help them qualify for the Blue Zones Approved designation.