Breadfruit in Coconut Cream (Mei Mo Lolo)

Breadfruit, or mei, has fed Tonga for centuries, and mei mo lolo is one of the most beloved ways to eat it. Ripe or slightly green breadfruit is simmered in coconut cream with onion and salt until it soaks up the sauce like a sponge. It is harvested in the summer months and turned into everything from chips to this creamy, comforting dish.

What makes it great: breadfruit has a potato-like texture that absorbs coconut cream beautifully, turning soft, sweet, and utterly satisfying. It is filling, inexpensive, and naturally vegan — a humble dish that makes plain grilled fish or meat taste like a feast.

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