I don't think people understand 'ulu and its many possibilities. Many try ulu when it's ripe, and it's a little too funky for most people. I prefer it when it's still firm, where it has many different uses. I personally love baking it at 350 for 45 minutes to an hour, letting it cool, then mashing it up, adding some gluten-free flour, and making it into a dough. In dough form, there are a million ways to use it. I like making tortillas. Here, I'm frying them stuffed with leftover meat and cheese

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