URU (BREAD FRUIT)
URU has nothing to do with what we commonly know as bread.
URU grows on a tree.
We know many varieties of TUMU URU (URU trees) in the Polynesian Islands. Here are some URU(S) that we are going to learn how to cook today.
URU MA’OHI
URU HUERO
Today my cousin Michel that I have already introduced to you in GRATING COCONUT (in one of my past postings) will assist me once again in the preparation of these two URU(S).
URU is commonly eaten with a Polynesian meal.
MITI HAARI (coconut milk) or MITI HUE (a fermented coconut sauce preparation) is what makes a Polynesian meal complete and tasty.
My grandmother, TOIMATA TUA A HIRO TETUANUI, has always eaten Tahitian food most of her life. Now that I am back living in Tahiti this is what I love to eat daily.
I am so fortunate to find so much richness in the produce that is locally home grown in the Polynesian Islands! It is surely to me a real treat.
While visiting our Islands I highly recommend that you taste our URU and MAA TAHITI (Tahitian food).
Here is a link from Wikipedia for those that are wanting to know a lot more about breadfruit.
http://en.wikipedia.org/wiki/Breadfruit
First, start a wooden fire.
Second, make four separate cuts all along the side of the URU.
Cut the bottom and top (where you find the stem) in a cross shape.
Third, place it on the fire…with the top up…
Then bottom up...
You will notice that those cuts as the URU cooks will open up. This will make it easy for you to skin it later.
Then cook the sides.
Notice when cooked… the whole URU turns black and does shrink a little.
Parahi (stay comfortably wherever you may be) and continue to enjoy looking at all of these beautiful images.
With much Aroha (love),
Tararaina (holding a board to protect the fire from the wind).
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