👨‍🍳 Instructies

1. 1

   If your breadfruit is not pre-cooked, peel, remove the core, and cut into 1-2 inch cubes. Place in a pot, cover with water, and boil for about 10-15 minutes, or until fork-tender. Drain well.

   💡 Pro Tips: Breadfruit should be mature for a starchy texture. If using canned breadfruit, ensure it's fully cooked and drained.
2. 2

   While the breadfruit is cooking (or if using pre-cooked), prepare the coconut milk mixture. Dice the onion and place it in a bowl.

3. 3

   Pour the coconut milk into the bowl with the onions. Add the salt.

4. 4

   Using your hands, gently squish and mix the coconut milk, diced onion, and salt together for about 5 minutes. This helps to integrate the onion flavor and salt evenly.

   💡 Pro Tips: This traditional method of mixing by hand is key to developing the flavor.
5. 5

   Once the breadfruit is cooked and drained, place it back into the pot.

6. 6

   Pour the prepared coconut milk mixture over the breadfruit in the pot.

7. 7

   Place the pot back on the stove over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 3-5 minutes, allowing the coconut milk to thicken slightly and coat the breadfruit.

   💡 Pro Tips: Allow the milk to bubble over the breadfruit pieces for maximum flavor infusion.
8. 8

   Remove the pot from the heat and let it cool for 10-15 minutes before serving. The sauce will thicken further as it cools.

9. 9

   Serve the Fa'alifu Ulu warm as a side dish.