Best recipe for Ulu fruit get 10 pts!?

It has been many years, but I had them years ago and like you said, they were barbecued over an open fire, then cut into 4ths, took out the core and threw it away, peeled the burnt part off, then they sliced it up like you would a potato, and fried them with onions, green and red peppers, salt and pepper, some garlic, using some lard for the frying fat, until all of that was cooked thru, then it was served with a pot of pinto beans, and flour tortilla's. Now, this was not in Hawaii, and as you probably know it is not a native plant to Hawaii, but I have to say the smell of the breadfruit cooking was amazing, kind of like sour dough bread being cooked, and the taste of the fresh tortilla's, fresh beans, and the breadfruit/peppers mix was simply amazing. The main meat dish was a deep pit barbecued beef, cooked for about 12 hours, served with a mango/lime salsa...simply amazing. I have had it also in a kind of cold salad, similar to potato salad, but with greek yogurt and garlic instead of mayo, with a little dry mustard, some green onions, and some diced ham, it was really good and very tasty too. I was told that you can make a "french fry" out of the bread fruit, but you have to cook it first, throw it in the fridge, then cut the fries and deep fry them, but I have not personally had them. Of course you can serve them as a mashed potato type dish, with some coconut milk to add a little sweetness...this dish is really unique, I really wonder why we don't use it more here on the mainland, and based upon this question I am going to start trying to find them here in the markets I frequent.

PS...I cook a LOT.

Sorry, I've never eaten ulu fruit. Just guessing, based on my experience with other relatively bland vegetables: cube, toss with melted butter (or olive oil) and a little honey, and put under the broiler briefly. I do yams and parsnips that way.