Recipe Contest

The Same Canoe Local Food Challenge is hosting a fun receipt contest.

We invite submissions of your favorite recipes that use traditional Hawaiian canoe crop plants in delicious, healthy and creative ways.

couponRecipes need to include one or more of the following foods:

  • Breadfruit
  • Taro
  • Sweet Potato
  • Coconut
  • Banana
  • Sugar Cane
  • Kukui
  • Tumeric

Win Fun Prizes!

We will be selecting the Winners, one each quarter, during 2017 and 2018, with prizes including an overnight at a green-built BnB on an organic farm growing canoe plants, gift certificates for restaurants serving canoe plants, and canoe plants or foods for your home or garden. We’ll also feature the winning recipes at community food showcases at local farmers’ markets and events.

 

To submit your entry, please copy your recipe into the message box below. You are also welcome to add a photograph of the food being made, or as served.

5 comments on “Recipe Contest
  1. Roshani Nash says:

    I taught this recipe in a free class that Moms against Monsanto offered to the public in Molokai.

    ULU BHAJI RECIPE
    I large green Ulu cut into bite size pieces and steamed until almost cooked through. Set aside. (You can even freeze the Ulu now for use later when you need a quick side dish.)

    ULU BHAJI RECIPE
    Ingredients.
    I large Ulu cut into bit size pieces and partially steamed.
    I tsp. Turmeric powder
    Large handful of cilantro leaves or 1 small bunch Chinese parsley chopped up.
    5 to 6 cloves of garlic chopped fine
    I hot green jalapeño chili chopped fine
    1 tsp. Or to taste Sea salt ground fine.
    5 tablespoons good oil

    Put 5 tablespoons oil, like avocado or macadamia oil or any good oil into a frying pan and heat pan on low. Add I tsp. of turmeric, powder, green jalapeño chilli chopped fine and 5 cloves of chopped garlic and a large handful of cilantro (Chinese parsley) to the oil. Stir fry on low for two minutes stirring constantly now add back the Ulu pieces that have been partially cooked and stir fry until the Ulu is evenly and well coated with the oil, spice and herb mixture. Sprinkle fine sea salt over the dish. Now cover and cook for a few more minutes until the Ulu is cooked through.and evenly coated with the oil and spice and herb mixture. Test with a fork to make sure Ulu is cooked through. Serve hot.
    Serves six.

    • One Island says:

      At what point do you peel it? Can you peel and steam and then cut into cubes? Thanks for this – we’ll be trying it. Feel free to add a photo next time you make it.

  2. Elise Gavitt says:

    Turmeric Coconut Drink: 2 c whole turmeric washed, One 3 inch piece of ginger root, washed, 10 black peppercorns, 1 tablespoon cinnamon, one can whole fat coconut milk or meat of one coconut cubed, 2-4 c filtered water. Place all in vita mix and blend on high till creamy and smooth. Place in large enough pot and bring to a simmer. Watch the contents as bubbling and splattering may occur if heat is too high. Once the mixture has been brought to a boil let simmer for a minute or two then pour into 1 gallon pitcher. Add 1 cup honey stir till it is melted. Add filtered water to reach desired thickness. Add more honey to taste. Enjoy warm or chilled.

    • One Island says:

      Any peeling involved with turmeric or ginger? Thanks for the photo. We’d like to add cloves and cardomon, would you do that in a strainer type tea diffuser? or?

  3. Lou Anne Lewis says:

    Lou Anne’s Banana Bread
    Preheat oven to 350°.
    Generously grease and flour, or spray, a loaf bread pan(that can hold 2 1/2 pounds of batter.
    Ingredients:
    One pound of extremely over ripe bananas, peeled.
    1 1/2 cup turbinado sugar
    3/4 cup coconut oil
    1 tablespoon vanilla extract
    1/4 tablespoon cinnamon
    1/4 tablespoon nutmeg
    1/4 tablespoon sea salt
    1/2 tablespoon baking soda
    2 1/2 cups flour

    Directions:
    In large mixing bowl with paddle attachment on low speed, mix bananas until they are nearly mashed and free of large pieces.
    Add coconut oil, extract,spices, salt and baking soda and sugar. Continue to mix on low speed until ingredients are well blended and smooth, scraping the side of bowl as needed.
    Add flour and continue to mix on low. Scrape sides as needed until mixture is smooth and has a shiny appearance (2 to 3 minutes.)
    Pour batter into baking pan.
    Place the baking pan on middle rack in heated oven.
    Depending on depth of pan, begin baking for 30 minutes, but usually will take longer. Very deep, heavy pans can take up to an hour. The top may attempt to get very dark. Check the highest point regularly with a clean toothpick until it comes out totally clean and you have a firm, but not hard, loaf.
    Remove from oven and allow to cool until you can handle pan without baking mitt.
    Turn loaf out of pan on side and cool completely.
    This loaf freezes well.
    It makes incredible PBJ sandwiches.
    You can substitute sweet potatoes or even sweet squash in place of the bananas. Dates and figs, too! Extroidinary with creamed cheese and fresh strawberries!
    You can add nuts or chocolate nibs or chips.
    This batter also makes a nice muffin or cake layer.
    Including pineapple and coconut and nuts, a wonderful humming bird cake can be accomplished.
    The trick to all of these is being attentive to baking, and adjusting the time in the oven.
    And yes, no egg in case you were wondering.

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