Samoan Roasted Breadfruit (Ulu)

Breadfruit, or ulu, has fed Samoans for centuries, growing on massive trees that shade every village. The traditional way to cook it is to bury the whole fruit in the hot embers of a fire, turning it until the skin blackens and the flesh inside turns soft and creamy. In Samoa, ulu is as essential as rice or potatoes — roasted for lunch, boiled for dinner, and sliced into every family meal.

What makes it great: roasted breadfruit has a unique texture — fluffy and starchy like a baked potato, with a hint of sweetness and a faint smokiness from the charred skin. Dipped in salted coconut cream, it becomes something wonderful: earthy, rich, and deeply comforting, and a perfect partner to fish, pork, or palusami.

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