Entree: French Polynesia – Southern Culinary Region – Uru with Coconut Milk (Breadfruit simmered in rich coconut milk with island aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) breadfruit (uru), peeled, cored, and cut into 1-inch pieces
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tsp (2 g) grated fresh turmeric or 1 tsp (2 g) ground turmeric
- 1 whole scotch bonnet or bird's eye chili (optional)
- 14 oz (400 ml) full-fat coconut milk (1 can)
- 1/2 cup (120 ml) water or light fish stock
- 1 tbsp (15 ml) lime juice
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 8 oz (225 g) smoked tuna or saltfish, flaked (optional traditional protein addition)
- 3 cups (600 g) cooked white rice or steamed taro, for serving

Instructions

1. Heat the coconut oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and turmeric and cook 1 minute until fragrant.
2. Add the breadfruit pieces to the pan and toss to coat with the aromatics. If using smoked tuna or saltfish, stir it in now.
3. Pour in the coconut milk and water or stock, add the whole chili if using, and bring to a gentle simmer. Reduce heat to low, cover, and simmer until the breadfruit is tender and the sauce has thickened slightly, about 20–30 minutes.
4. Remove the chili if used, stir in the lime juice, and season with salt to taste. If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of water.
5. Garnish with chopped cilantro or parsley and serve hot with cooked white rice or steamed taro.