Cooking Hawaiian Food for the Transformation Through Moʻolelo, Mele & Hana Noʻeau Series on February 17, 2021. Presented by Hōkūlani Holt and Chancellor Hokoana.
This session will focus on the Hawaiian cultural practice of cooking Hawaiian food. Chancellor Hokoana will teach us how to make Ulu Poke.
1 Whole Steamed Ulu, skinned, cored cubed (about 8 cups)
1/2 C Round Onion, finely sliced; reserve 1/3 C for garnish
2 C Ogo, chopped; reserve 1/2 C for garnish
1 1/2 C Green Onion, finely sliced; reserve 1/4/ C for garnish
3/4 C Sesame Seed Oil
3 T Inamona (to taste); reserve 1 T for garnish
Salt to taste
Combine cubed ulu, round onions, ogo, and green onions in a large mixing bowl. Add sesame seed oil and toss to coat evenly. Add inamona and salt to taste. Garnish with inamona, round onion, ogo, and green onion. Serve fresh. (Yields about 8 cups)
Download the recipe and see more healthy Blue Zones Project recipes here: https://cdn2.hubspot.net/hubfs/217817/BZPHawaiiRecipeBook.pdf?utm_campaign=Hawaii%20Events&utm_source=hs_email&utm_medium=email&_hsenc=p2ANqtz-_BXJGmoczWYJHlfIP5BAY9zmqF908em9ZiY-zY1ojssjd5okBhQRQe6ZaJaEAH-iDJGp62XeuHr4ztk7eNCwo714cP5ITv7MFCpMvFMJUGFQSVzA
(Ulu Poke recipe is on page 48)