One of Hawai'i's top chefs is encouraging the use of breadfruit, or ulu, in modern Samoan cuisine.
Chef and restaurateur Sam Choy has been showcasing the fruit in cooking demonstrations during an ulu summit in American Samoa today.
He says he has been cooking with ulu for years and says it's gluten-free and creamier than potatoes.
He also says his favourite recipes are ulu seafood chowder and sweet potato with ulu.
"It's more exciting to take something that's so culturally deep like breadfruit, like ulu, and turn it into a masterpiece. That's what we're going to be doing here in Samoa, we're gonna take some of that ulu, and you know, we always eat it the local style, in the umu, but we're going to take it to another level. Not that it's bad, but we're gonna just do something different."
Hawai'ian restaurateur Sam Choy.
