METHOD

1. Place the breadfruit on top of an open flame on a stove or BBQ and carefully turn so that all sides are charred.
2. Take it off the flame when it’s charred on all sides.
3. Using a hot cloth hold the breadfruit and peel with a knife, cut into small pieces. Place on a plate.
4. Make the Pekepeke sauce: Heat the volcanic rock on the flame, until it turns white.
5. Scrape the 3 brown coconuts into a heat proof bowl.
6. Cut the lemon into cubes add to the scraped coconut.
7. Once the rock is white hot place into the bowl of coconut and lemon mix (please use tongs). Move the mixture around so that the rock has touched all of it until the rock is cooled. Take the rock out and start squeezing the coconut mix in your hands. Strain the mixture through a coconut husk (or sieve) into a bowl. -this is your sauce.
8. Place pieces of the peeled and sliced kumala into boiling water, when they are cooked strain out the water then add half a cup of the coconut milk, boil for 5 minutes until thick.
9. Place sliced breadfruit on the plate with the kumala and serve the coconut sauce (pekepeke) in a little bowl on the side.