Sonia Tastes Hawaii

Enjoying "the life"

 

Ke Ola in Hawaiian means 'The Life'...Ke Ola Magazine is a magazine for those who love the life we lead on the Big Island of Hawaii. Sharing stories about the land, culture, people and living a sustainable life.

Although only a bit over one year old (first issue published November 2010), Ke Ola has grown deep roots in our island community hosting a diverse cast of writers sharing stories as diverse as an article about a high school musical director who has jazzed up his students and band; koi fish; Earl Bakken, the Big Island resident inventor-philanthropist who conceived and built an external, wearable, battery-operated transistorized pacemaker and to the importance of honey bees in our quest for sustainability.

Anyone who knows me knows about my love of learning about our plants, produce and fruit, so I was thrilled when asked to be a contributor to this beautiful and prestigeous magazine with feature articles about the exotic tropical produce and fruits available in our farmers markets.  

The magazine is published every two months and to date three of my features have been "spotlighted" on the page opposite the Hawai'i Island Farmers Markets listings page.

Jan/Feb - About Breadfruit and the recipe featured is for Breadfruit Fritters

March/April - About Purple Sweet Potatoes and the recipe is for Purple Sweet Potato, Yakon & Watercress Salad

May/June - About Taro and the recipe is for Taro Cream Soup

 

NOTES: Breadfruit and taro can be sometimes found in Asian or West Indian markets on the mainland.  You can now find purple sweet potatoes being grown in North Carolina.  Yacón is a crunchy root similar to jicama but juicier and sweeter.

 

You can order back issues of Ke Ola Magazine HERE or subscribe HERE

Follow Ke Ola on Facebook

'Ike 'Aina: From the Seed to the Table Cookbook

Kua O Ka Lā Public Charter School in Pū‘āla‘a, Lower Puna on the Big Island of Hawai'i (Hawai'i Island) recently published their own cookbook titled 'Ike 'Aina: From the Seed to the Table - Cooking with locally grown foods.

An enticing cookbook full of mouth-watering recipes, this cookbook will certainly grab your attention.  The cookbook is filled with recipes prepared by Culinary Instructor Mariposa Blanco and the 'Aina Life Culinary Arts Program students using only locally grown and sourced fresh produce and local foods of our islands.

Delicious ways to use breadfruit, taro, coconuts, guavas, mangos and many other tropical produce and fruits.  From homemade coconut oil mayonnaise, juice extracts from ginger and 'olena (turmeric) to their award winning breadfruit tamales.  No rice, butter or wheat based products make an appearance in this little gem. 

The book is written in both Hawaiian and English, filled with beautiful full color photographs of the students from kindergarten keiki to seniors planting, tending, harvesting and cooking with the very vegetables and fruits mentioned in the recipes. 

The cookbook begins with an ancient Hawaiian prayer used as a chant for opening new gardens to grow food.  Early Hawaiians fed themselves with only what they could grow, forage in the forests and gather from the sea.  There were no imports until the rest of the world learned about the islands.

'Ike 'Aina means to know the land.  The school has a garden, plants in containers and a grow-house where several crops are growing vertically to save space.  They are learning to know the land!

The curriculum of the school includes an agricultural experience where all of the kids get to participate: from seed to table, and the book reflects it.  Every Friday, the culinary arts class students and their instructor, Mariposa, feed a healthy snack to the elementary school students and then a sit-down lunch to staff and invited guests.  I have been fortunate to have been invited to several of these lunches.

Their award winning 'Ulu Tamales recipe can be found on page 56 - and in a post I made on September 25th, 2011 

A Breadfruit Kind of Day

For a couple of recipes from the cookbook that I was able to taste during one of the school's Friday lunches, please check my article in the Hamakua Times of Honoka'a

The Revitalization of Breadfruit

The cookbook's first printing is a limited edition and the books are becoming scarse, but if interested in obtaining one, you can reach the school for information

Kua o Ka Lā Public Charter School 
P.O. Box 1413 Pahoa, HI 96778
Phone: (808) 965-5098 Fax: (808) 965-9618 
Email Info@kuaokala.org

 

 

 

May Day is Lei Day in Hawai'i

The 8th Annual Lei Day celebration was a beautiful event held at the East Hawai'i Cultural Center in Hilo yesterday.  Music, hula, crafts, food, lei demonstrations, vendors, storytelling and lei everywhere!

This was scheduled as a Zero Waste event and Recycle Hawai'i was on hand as one of the sponsors.  One of the craft vendors was an old friend...Glenn Okuma the Coconut Trader with an attractive display of some of his wares... We met someone who lives just a couple of miles from us, Cymber Lily who entertained us with lovely harp music..and a host of talented musicians and dancers who all performed graciously donating their time for free...Please go to the Lei Day website and at the very bottom of the page you can read about the kokua and wonderful aloha shown by all of the participants in this event who donated of their time and talent to ensure the day was a success.

Randy Lee demonstrated throughout the day how to weave different style lei.  Lei can be made of almost any material; of course flowers, greenery, seeds, feathers, shells and anything that can be strung together or woven.  For this particular lei, Randy used 'ohia tips and buds and bits of the wawa'iole club moss fern.  Randy was wearing a lei made from a double strand of shells and his hat band, or lei papale, was also made made by him using shells...down below you will see a larger detail of his shell lei papale.

 

Her Floral Majesty, Lei Day Queen 2012 Hokulani "Aunty Sammi" Fo who graciously reigned among friends, hula students and admirers.

Lei, lei, lei!  Everyone is wearing lei!

From top clockwise: Queen "Aunty Sammi" wearing a seed lei and fresh flower lei; Randy Lee's shell lei papale; harpist Cymber Lily wears a feather lei po'o or head lei and feather lei...a guest was wearing a stunning lei made from blue jade vine blooms  and underneath she also wore a lei made from white butterfly ginger lily (Hedychium coronarium); photographer Rita French  wearing a sweet smelling puakenikeni lei; display of assorted lei made from recycled materials by Recycle Hawai'i and Brenda Cloutier, our hostess for the Queen's Tea wearing an orchid lei, a puakenikeni lei and a big smile!

Another beautiful tradition...wearing flowers in our hair...

 

The delicious food was served on pieces of ti leaves and cloth napkins and eaten with compostable chopsticks...part of the Zero Waste effort... From top clockwise: gluten free banana bread; Insalata Caprese (fresh tomatoes, basil and homemade mozzarela); sweet cream dip for fresh fruit served in the hollowed out bottom of a pineapple; fresh pinapple pieces; assortment of delicious teas; photo of a small serving of food on a piece of ti leaf; kalua pork in slow cooker; fresh strawberries and fresh veggies (tomatoes, green bell peppers, yakon, cucumbers and carrots) and nasturtiums served with homemade cheese dip.

The event closed at 3 pm with the singing by everyone of Hawai'i Aloha! 

...with much aloha, I leave you with the music and voice of Bruddah Iz (Israel Kamakawiwo'ole  - May 20, 1959 - June 26, 1997) singing Hawai'i Aloha along with a bunch of people on a beach somewhere in Hawai'i nei...

 

About Pineapples

 

Photo: Baby pineapple growing in my yard.

 

Many of my mainland family or friends assume that because they grow here, pineapples should be cheaper than those you can find on the mainland...sorry to burst your bubbles, but no...they aren't.

A lot of pineapples found on the mainland are imported from Mexico, Central and South America, where the field workers get paid pennies, compared to US wages.  Field workers in Hawai'i might not get paid top dollar, but by law, they do get paid at least minimum wages.

Then, when you take into consideration that it takes 18 months at least for a pineapple plant to have harvestable fruit and each plant produces ONE pineapple and after that, it is usually pulled and a new plant put in its place.  You can see why pineapples in Hawai'i cost as much as pineapples on the mainland.

Pineapples here might not be  cheaper than in the mainland...but it depends on where you buy them.  Farmers markets can be cheaper than supermarkets...and also depends on time of year and availability.  We have some wonderful pineapples that never get exported - the Hawaiian white pineapple and the Maui Gold are prime fruit when you can get them.  They are not grown for export except the Maui in very limited quantities.  Maui Gold are not cheap (except we have found some good deals sometimes) but they are worth every penny...

So please, when you can find Hawai'i grown pineapples on the mainland, do buy them even if they cost a bit more...they are worth it...or if you visit the islands, do buy pineapples to eat while here or to ship home!

 

Growing them at home, you can sometimes get a second fruit from one plant (18 months after the first one!)  but it will not be as large, although it will probably be sweeter...but growing them commercially: one plant = one pineapple.

Home growers will often let the plant stay and try to harvest a second fruit, but commercial enterprises don't.

Photo: mini pineapples - decorative not edible - also from my yard

Here are a couple of articles I've shared in the past about pineapples with recipes

TROPICAL TASTE: The Pineapple - Symbol of Hospitality

TROPICAL TASTE - Coconut - Pineapple Ice Cream with Candied Ginger Syrup

Pineapple - Macadamia Charlotte

Tutu and the 2-minute Hawaiian Pineapple Pie

Growing Pineapples in Containers

Photo: Hollowed pineapple used as a serving bowl for mixed fruit - topped with a slice of starfruit and pomegranate seeds.

 

 

Hilo's Merrie Monarch Parade - 4/14/12

This past week and for the 49th year our sleepy little coastal town of Hilo hosts the annual Merrie Monarch Festival and Hula Competitions with tradition, pomp and lots of hula.  The Merrie Monarch Festival is committed to the perpetuation, preservation, and promotion of the art of hula and the Hawaiian culture through education.

Hilo dresses in it's best aloha wear to welcome visitors from all of the islands, the mainland and the world during this week of festivities.  Stores dress their windows in traditional Hawaiiana; impromptu and scheduled hula demontrations sprout up in different venues; craft and art fairs can be found scattered around town; flowers and greeney can be seen everywhere; three full nights of hula dancing end up with the winners announced on Saturday night...and then of course...rain or shine...there is the Merrie Monarch parade!

Our friends at Local Hawai'i Realty provide a tent and seats right on the parade route and host a well anticipated food and beverage potluck for friends.  

For some reason, and I'm not sure what happened, unbeknowned to me, my camera started acting up midway through the parade and I ended up having to delete 159 photos frpm the digital card due to a horrible bluish tint, so I don't have as many as I would have liked to share.

The different branches of the military were well represented as well as veterans from our foreing wars...unfortunately, many photos of the veteran groups participating were part of the ones I had to get rid of...

The men of the Royal Order of Kamehameha I - The Keepers of the Flame - Moku O Mãmalahoa, Hilo chapter

The Hawai'i County Band has a long and rich history.  It was founded in 1883 by two Portuguese brothers who had migrated from the Azore Islands and worked as barbers in Hilo.   Their uniform shirts are the traditional 'palaka' (Hawaiian word for plaid) fabric in red and white.   Palaka is the original fabric made in England that was used for making plantation worker shirts in the 1900's.  A short or long sleeved shirt with the plaid design woven into the fabric, the palaka shirt is still worn by Hawaiian cowboys (paniolo) and musicians today, and represents an important aspect of Hawaii culture (from the Parker Ranch "Made in Hawai'i" clothing website)

The Navy comes to town... throughout the day, we spotted sailors all over Hilo...Anchors Aweigh, my boys!

The Merrie Monarch Royal Court float - Every year a  Mo'i Kane (King) and a Mo'i Wahine (Queen) as well as attendants are selected to represent the Hawaiian Monarchy during the festivities.  This court also attends other functions around the island.

More flags flying!

Floral arrangement covering the hood of a car in the parade

An exhuberant group of Hawaiian Airline employees and friends join the parade.

Hibiscus, orchids and ferns decorate a Mauna Loa Macadamia Nut Company truck! Paraders behind the truck were giving away small packets of mac nut samples to the crowds.

Pa'u rider and her horse - You can learn more about the Pa'u Rider tradition and background Here and Here

 

Floral arrangement on the back of a convertible.

 

I'm so sorry I couldn't share more photos of bands and floats!  I need to check and see what the problem was with the camera!

...........but if you visit Hilo during Merrie Monarch next year, you can see and experience not only the parade, but the whole exhuberant town of Hilo during Merrie Monarch week for yourself!

 

 

 

Morning smoothies

 

We've been making a lot of fruit smoothies lately and using all kinds of fruit combinations.  Sometimes I add a tablespoon of honey.

I like to peel the bananas and cut them in slices then freeze in small plastic bags.  Same with strawberries.  This helps make the drink thicker and frothier.  We keep several bags of the cut fruit ready for use at any time.

Papaya, banana, strawberries and cranberry or apple juice

Papaya, banana, blueberries, and cranberry or apple juice

Banana, watermelon, strawberries and cranberry or apple juice

 

The one this morning was specially good...

Papaya, banana, orange juice and frozen cubes of Rangpur limes and a touch of honey...topped with a Peep!

For info on Rangpur limes see below...

Rangpur limes aren't really limes... they look a bit like an orange but are pleasingly sour.  I love using them in cooking, or frozen into ice cube trays to add to iced tea or drinks like the smoothie above!

The tree by our driveway is gifting us this year...This is the first time we have had 6 fruit on it at one time.  We're taking good advantage of them!

http://en.wikipedia.org/wiki/Rangpur_(fruit)

http://www.hawaiifruit.net/rangpur_kona_lime.htm

 

 

RECIPE - Beet, Apple & Caramelized Pecan Salad...plus more on beets

Beets from the Waimea Homestead Farmers Market

Most recipes tell you to boil beets whole and unpeeled so as not to leach color, but a chef friend of mine told us to go ahead, peel and cube the beets before cooking and then use the liquid for drinking or other recipes.  I fill a large stock pot with water, add cinnamon sticks, cloves and I add a bunch of fresh crushed allspice leaves from our yard.  These last three items I put inside a large stainless steel mesh tea ball and drop it into the stockpot securing the little hook on the chain to the lip of the pot.

 

Cook the beets until done.  Drain off, but do not throw away that gorgeous and delicious water!  Save it in the refrigerator and drink it later.  I swear it tastes like a nice smooth Merlot!  You can also use it to make delicious soups.

 

Beet, Apple & Caramelized Pecan Salad

Amounts of ingredients depend on how many diners you need to serve.  Since it was just two of us, I only cooked two beets - enough for two meals.

 

 

2 beets

1 cinnamon stick

1/4 teaspoon cloves

3-4 crushed fresh allspice leaves

Peel, slice or dice the beets and cook in water to which you've added the spices.  When done, cool the beets and reserve the water. 

 

2 apples, cored and sliced or diced but not peeled. 

Place in a bowl with the juice of any citrus you might have on hand to prevent them from turning brown.  I used Rangpur limes from our yard.

 

The pecans were a gift from my niece Arleen and husband Rick from North Carolina when they came to visit Hawai'i last November.  

1 cup pecan halves

2 pats butter

1/4 cup brown sugar or more, depending on taste

 

Melt butter in a nonstick sauté pan or skillet and add the pecan halves, stirring and turning well to coat all over.  Add the brown sugar, sprinkling all over to cover the pecan halves.  Stir and turn continuously so as to caramelize but not burn.  Cool.  Stir every once in a while to pull them apart.  You can always make larger quantities and then store leftover in a sealed tin, container or zip-lock bag in refrigerator or freezer for later use.

 

To assemble the salad just place the sliced or diced beets on plate, add the sliced or diced apples and a few caramelized pecans.  No need for a dressing since the natural sweetness of the beets, the citrus taste of the apple marinade and the slightly sweet taste of the caramelized pecans is enough. 

For more beet recipes, scroll down to bottom

 

NOTES:

Rangpur limes - A couple of years after moving to this property, we discovered a small citrus tree growing by the side of the driveway that was choked in weeds and covered by other tall vegetation.  We cleared all around it and in a year or so it started producing a few fruit.  They looked like some type of orange or tangerines, but were unfamiliar to us.  My friend Ken Love told me what they were.  This is the first time we have had 6 fruit on it at one time!

http://en.wikipedia.org/wiki/Rangpur_(fruit)

http://www.hawaiifruit.net/rangpur_kona_lime.htm

  

 

More beet recipes: 

Beet & Papaya Salad 1

http://www.gather.com/viewArticle.action?articleId=281474978587740

 

Beet & Papaya Salad 2

http://www.gather.com/viewArticle.action?articleId=281474978270403 

 

Salad: Sweet Manoa lettuce (similar to Boston bib) sliced roasted beets and poached asparagus drizzled with Creamy Gorgonzola & Walnut Sauce (*) topped with a few poha berries  which is similar to the New England gooseberries.  (*) The sauce is a recipe I borrowed from Madame Donna.  Absolutely delicious!

http://www.gather.com/viewArticle.action?articleId=281474978834152

 

Cream of Beet Soup - Courtesy of my friend Dorine Houston

http://www.gather.com/viewArticle.action?articleId=281474977654547

Bindu’s Hilo High School Senior Project - and a recipe

A few months ago I was honored to be asked to be the off-campus mentor for a Hilo High School senior’s project. 

Her name is Bindu Nicholson and as she has been a vegetarian all of her life, she chose vegetarianism for her project.  As part of the project she needed to follow certain requirements; select her subject, find an on-campus mentor, find an off-campus mentor, do research, write a paper, make a poster and do a demonstration.  Her on-campus mentor suggested Bindu contact me as her off-campus mentor. 

To read more about the requirements to participate in the Hilo High School Senior Project click on the following link  http://www.hilohs.k12.hi.us/uemura/capstoneassignments.htm 

Some of my responsibilities as a mentor was to review her project; in this case, review her recipe, give suggestions for the demonstration, help with her dialogue, show her how to do a ‘mise en place’ (miz on plaz), in other words, set her scene; rehearse the recipe to show her ‘tricks of the trade’ and over all, just make sure that her demo appeared effortless and proceeded smoothly and do a final evaluation. 

Many e-mails were sent back and forth and on the day of the first rehearsal, I arrived at her house where we proceeded to do the prepping and make the dish as I would have done it if I had been the demonstrator. 

Bindu picked up the running commentary and several little techniques in no time!  

 

She chose the Kino’ole Farmers Market as her demo venue since her on-campus mentor is also a seller.  The day of the live demonstration arrived wet and blustery, but Bindu was ready.  With three of us helping, (her mom, a girl friend and I), we set up and Bindu started her demo by explaining what the Senior Project was all about and why she chose her topic.  

Passing out copies of her recipe, the vegetarian poster and evaluation forms, she then proceeded to explain and demo the recipe. 

Vegetarian Cabbage Sauté 

1 large cabbage (thinly shredded)

2 medium carrots (peeled & shredded)

1 large onion (peeled & thinly sliced)

2 celery sticks (sliced)

1 green bell pepper (cored, seeded & sliced)

1 large tomato (quartered & halved)

2-3 garlic cloves (peeled & thinly sliced)

1 Tablespoon coconut or vegetable oil

1/2 teaspoon sea salt

1 1/4 teaspoons ground cumin

½ teaspoon paprika

1 dried chile pepper (optional)

1 bay leaf (optional)

4 Tablespoons water

 

1 cup parsley, cilantro or watercress for garnish (optional)

 

Prep all ingredients. 

Add the coconut or vegetable oil to a large sauté pan at high heat and proceed to sauté the ‘aromatic’ vegetables – onion, garlic, pepper, celery – and cook until onion is translucent.  Add the tomatoes and continue cooking. 

Add the spices/seasonings and cook for about 2-3 more minutes, mixing well.  Add the water, continuing to mix well. 

Add the shredded cabbage and carrots, mixing with an upward and over motion to ensure all of the veggies cook uniformly, until done to your taste.  

Garnish with parsley, cilantro, watercress or whatever you prefer. Serve and ENJOY! 

The demo went very well, and although the day was so wet, she had a nice audience who asked questions and helped her interact with them as she demonstrated.  Everyone enjoyed the tasting! 

Well done, Bindu, you kept your composure, did not appear nervous and did a great job.  I am so proud of you!

 

 

Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu and Codfish Salad

 

Kua O Ka Lā Public Charter School at Pū'āla'a on Red Road in Lower Puna

on the Island of Hawai'i was the host for a day of celebrating everything 'ulu on Saturday, March 3rd.

 

A part of the event was the Cooking Contest where every recipe required that 'ulu be the main ingredient.

 

The Cooking Contest Categories were, Appetizers, Entrée and Desserts.

Each entry was judged for:

Best Use of Breadfruit

Taste

Appearance/Presentation

Originality 

Healthiest Ingredients.

 

 

This is the last winning recipe - Third Place Winner in the Appetizer Category: 

 

‘Ulu & Codfish Salad 

4 pounds mature green ‘ulu

2 pounds salted dried codfish

2 whole bulbs garlic – peeled, chopped or mashed

10 whole Hawaiian chile peppers

1/4 cup distilled white vinegar

1 pound margarine

1/2 cup olive oil

Italian parsley 

Wash and core ‘ulu.  Cut each 'ulu into six wedges.  Place in pot and cover with water.  Add codfish and six Hawaiian chile peppers and equivalent of one whole bulb of garlic.  Boil for 30 minutes then remove codfish and drain.  Continue cooking ‘ulu for 20 more minutes.  Remove ‘ulu from water and let cool.  Fry codfish in olive oil until golden brown.  Let cool.  When cool, debone and shred codfish.  Reserve olive oil. 

Clean and mince one whole bulb of garlic and the four remaining Hawaiian chile peppers.  Add the garlic and chile peppers to the reserved olive oil and cook for three minutes, then add one pound margarine and ¼ cup of vinegar to oil mixture.  Cook for five minutes then add codfish and Italian parsley.  Cut cooled ‘ulu into bite size pieces, mix with codfish mixture and serve. 

Notes: It is delicious for “Happy Hour” pupu.  I have tried to use this recipe with sweet potato and taro, however, this recipe was more delicious with the ‘ulu. 

YIELD: 24 servings 

Entry by Pi'ilani Chaves - Hilo 

Notes:

'ulu - Hawaiian name for breadfruit

Hawaiian chile peppers - tiny red hot little firecracker chiles 

 

To learn more about breadfruit, please visit the Breadfruit Institute site of the National Tropical Botanical Gardens,

For more articles and recipe from the Puna Breadfruit Festival, please visit the following links:

The Revitalization of Breadfruit

The Puna 'Ulu Festival - Cooking Contest Recipe - BOS

The Puna 'Ulu Festival - Cooking Contest Recipe - Healthiest Choice

The Puna 'Ulu Festival - Cooking Contest Recipes - 'Ulu Chips and 'Ulu Dip

The Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu Quiche with Ginger Chutney

The Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu Custard Pie

Puna 'Ulu Festival - Cooking Contest Recipe - 'Aina Lasagna

Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu Ice Cream

 

Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu Ice Cream

 

Kua O Ka Lā Public Charter School at Pū'āla'a on Red Road in Lower Puna

on the Island of Hawai'i was the host for a day of celebrating everything 'ulu on Saturday, March 3rd.

 

A part of the event was the Cooking Contest where every recipe required that 'ulu be the main ingredient.

 

The Cooking Contest Categories were, Appetizers, Entrée and Desserts.

 

Each entry was judged for: Best Use of Breadfruit; Taste; Appearance/Presentation, Originality and Healthiest Ingredients.

 

 

The following recipe won 3rd Place in the Desserts Category

 

 

‘Ulu Ice Cream

 

1 ‘ulu – in the ripening stage

1 can coconut milk

1/2 cup fresh squeezed citrus or to taste

1 Tablespoon cinnamon

1 teaspoon nutmeg

1 clove, crushed – optional

1 Tablespoon vanilla

1/2 refined sugar or to taste

1/4 brown sugar or to taste

Sprinkle of salt

 

 

Find a breadfruit on the sweet side and ripening so it's nice and soft in places.  Cut in quarters and heat in oven at 350 for 20 minutes or so.

Scoop out the softest parts into a blender. Pour in a can of coconut milk. Add at least 1/2 cup of fresh squeezed citrus juice, lanee oranges have a nice flavor.

Add the vanilla, cinnamon, nutmeg and crushed clove, if using. It will make it spicy.

Add at least 1/2 cup refined sugar and 1/4 brown sugar and sweeten from there to taste and a sprinkle of salt.

Mix thoroughly in blender until nice and smooth.  Pour into an ice cream maker and you've got your 'Ulu Ice Cream in minutes! 

 

Entry by Courtney Spalding-Mayer, Nakada Farms, Kapoho

 

To learn more about breadfruit, please visit the Breadfruit Institute site of the National Tropical Botanical Gardens,

For more articles and recipe from the Puna Breadfruit Festival, please visit the following links:

 

The Revitalization of Breadfruit

The Puna 'Ulu Festival - Cooking Contest Recipe - BOS

The Puna 'Ulu Festival - Cooking Contest Recipe - Healthiest Choice

The Puna 'Ulu Festival - Cooking Contest Recipes - 'Ulu Chips and 'Ulu Dip

The Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu Quiche with Ginger Chutney

The Puna 'Ulu Festival - Cooking Contest Recipe - 'Ulu Custard Pie

 

Puna 'Ulu Festival - Cooking Contest Recipe - 'Aina Lasagna

 

More recipes to follow