Author: Fae Hirayama, author of The Breadfruit Cookbook

“My grandmother loved breadfruit. For years, I thought ‘ulu had to be cooked in the ashes of a fire wrapped in foil or ti leaf, so that the edges burned just a little and the insides were chewy and brown. I remember watching her pull out the core and trim out the edge just a bit then cut a block of butter in half and push it into the center of the breadfruit. She then followed it with a heaping spoonful of brown sugar careful to cover the top with foil. She would take the breadfruit outside and bury it in the ashes. Nothing smelled as good as the ‘ulu as it cooked. When the ‘ulu was done, she cut it into quarters, and we ate it scraping the wonderful sweet, sticky brown bits near the skin!”