INTRODUCTION This rice dish, popular in India and thought to originate in Persia, is delightfully aromatic. Used as a main or side dish, it is delightful served with Java Plum chutney. INGREDIENTS 3 Tablespoons of brown haole koa seeds, soaked and boiled 1/4 cup high heat cooking oil, more as needed 3/4 cup onion, sliced 3/4 cup …
INTRODUCTION Chill cucumber if making in the middle of summer for that extra refreshing feel! Shichimi togarashi is a Japanese 7-spice blend for sprinkling at the end, which can be substituted for another red chili pepper spice blend or spicy furikake. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 1 heirloom cucumber, bite-size chunks 2 Tablespoons …
INTRODUCTION This salsa shines with simple maize masa-based food, roasted sweet root veggies, and local white fish. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 2 Tablespoons green haole koa seeds, soaked or unsoaked 2 habanero peppers, deseeded and thinly sliced 1 shallot, thinly sliced Juice of 1/2 orange Juice of 1 lime Drizzle of extra virgin olive …
INTRODUCTION Do you love fermented foods? Adapted from Leda Meredith’s recipe for lacto-fermented green tomatoes in her book Pickling Everything, this recipe takes a further tropical twist with the addition of unopened haole koa flower buds. If you don’t have feral cherry tomatoes taking over your garden or in a wild space near you, any green tomato (seeds …
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INTRODUCTION Looking for plant-based, vegan protein ideas? This hearty haole koa mix is filling and has a beautiful color. Any extras can be stored in the refrigerator for up to one week. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS ¼ cup green haole koa seeds, soaked or unsoaked 2 cups carrots, roughly chopped ½ cup pumpkin seeds …
INTRODUCTION This chili and oil-based salsa will keep fresh for about a year in the fridge if the container that it is stored in and the blender are super dry. Moisture will make the salsa less shelf-stable. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 1 cup extra virgin olive oil ¼ cup green haole koa …
INTRODUCTION Learn all the tips and tricks by watching this video on harvesting and processing brown haole koa seeds. STEP 1 Harvest haole koa pods that are brown, free from mold or insect damage, and fully dry. Sometimes you can visibly see signs of insects from the outside, and sometimes you’ll need to open it up to …
INTRODUCTION Haole koa tempeh, known as tempe lamtoro or tempe mlandingan, is the third most popular tempeh in Central Java, Indonesia. Tempeh is a delicate process of growing a living organism, so much will depend on the temperature and humidity. It will take about 1-3 days of incubation to ferment, depending on your environment. Be …
Haole Koa is native to southern Mexico, Central America, and northern South America. It is an aggressive colonizer and nearly everyone living in Hawaiʻi has Haole Koa growing nearby, as well as many people living in tropical and subtropical locations around the globe. Leucaena leucocephala is its scientific name, and it is also known as …
