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This tropical twist on corn chowder uses breadfruit (?ulu) a tree fruit similar to jackfruit. ?Ulu has a mild flavor and the consistency of potatoes or taro, but it is higher in protein, fiber, and nutrients. As a staple food in Hawaii, the Caribbean, South Asia, and Polynesia it has become a versatile and easy to use ingredient in many different cuisines. You can find it in Caribbean, Hawaiian, and some Asian grocery stores, or canned at online grocers like Amazon.
2 tablespoons extra virgin olive oil ¬ teaspoon coriander seeds « white onion, diced 2 cloves garlic ¬ teaspoon yellow curry powder 1 cup corn 2 cups coconut milk 1 cup precooked ?ulu (Hawaiian breadfruit)* Sea salt, to taste ¬ cup water
Heat oil in a skillet on medium heat and add coriander seeds. Saut seeds until fragrant. Add onions and garlic and saut until almost tender. Turn heat up to high and add yellow curry powder, corn, coconut milk, and ?ulu. Bring to a boil and then turn down and let simmer on medium-low until sauce begins to thicken and ?ulu is tender. Add water if sauce thickens too much for your taste. Finish with sea salt and serve. *Note: If ?ulu is not available, use jackfruit, diced sweet potatoes, or another starchy vegetable.