Support the Waianae community as it celebrates local agriculture at Kahumana Organic Farm and Cafe’s Fifth Annual Farm Festival, 10 a.m. to 6:30 p.m. Oct. 7.

The free, family-friendly lineup includes a massive seed and plant exchange, vendors, education workshops, local entertainment and a keiki zone. The farm is at 86-660 Lualualei Homestead Road.

Kahumana is seeking sponsors, vendors and volunteers for the festival. Sponsorships will support Kahumana’s development of social programs focusing on homelessness, disability and youth. Call Christian or Shauntel at 696-2655.

This week, a few dishes from Chef Carl Haas of Kahumana’s cafe.

OLENA CHICKEN

• 4 boneless, skinless, organic chicken breasts
• >> Olena paste
• 1 cup olena (turmeric) rhizomes, cleaned well and unpeeled (available at some grocery stores and farmers markets)
• 1 cup coconut oil or olive oil
• 2 tablespoons rice wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon crushed red pepper

Make olena paste: In blender, add olena, oil, vinegar, cumin, salt and red pepper. Blend to a very smooth paste. Reserve 1/4 cup and refrigerate remaining mixture in a sealed container for later use.

In a zip-top bag or mixing bowl, add chicken breasts and the 1/4 cup olena paste. Close bag and massage contents so chicken is thoroughly coated, or stir well in bowl. Marinate at least 30 minutes.

Heat large frying pan (one with a lid) over medium to medium-high heat for about 5 minutes. Lightly oil pan, then add chicken. Cook on one side for about 3 minutes, or until golden. Flip chicken and cook another 3 minutes. Cover pan and reduce heat to low to slowly finish cooking chicken, about 5 minutes or until the thickest part of the chicken reaches 165 degrees. Serve with rice and vegetables. Serves 4.

Note: Olena paste also goes well with fish, shrimp or bone-in chicken on the grill, and in rice (add 1 tablespoon of paste per cup of rice at the beginning of the cooking process).

Approximate nutritional information, per serving (not including rice and vegetables): 300 calories, 17 g fat, 8 g saturated fat, 100 mg cholesterol, 650 mg sodium, 2 g carbohydrate, 1 g fiber, no sugar, 34 g protein.

CAJUN CRUSTED AHI WITH MANGO AND DRAGON FRUIT SALSA

• 4 (6-ounce) fresh ahi tuna steaks, 1-inch thick
• 2 tablespoons spicy Cajun seasoning
• Olive oil or coconut oil
• >> Salsa
• 1 large ripe mango, peeled and diced
• 1 medium dragon fruit, peeled and diced
• 1/2 red onion, diced
• 2 tablespoons chopped fresh Chinese parsley
• Zest and juice of 1 lime
• 1 tablespoon rice wine vinegar
• Pinch salt

To make salsa, carefully mix ingredients in a bowl until well combined; set aside.

Heat frying pan for 5 minutes over medium-high.

Sprrinkle tuna steaks with Cajun seasoning, coating them evenly on both sides.

Once pan is hot, add a little oil and swirl pan to coat bottom. Cook ahi 2 minutes per side.

Serve salsa atop ahi steaks (either left whole or sliced). Serve with your favorite grain and steamed fresh vegetables. Serves 4.

Approximate nutritional information, per serving (includes 1 teaspoon oil per steak for frying): 300 calories, 6 g fat, 1 g saturated fat, 65 mg cholesterol, 1,000 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 43 g protein.

ULU SOUP

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 3 cups chopped ulu (breadfruit)
• Water or vegetable stock
• Salt and pepper, to taste
• 2 cups spinach, chard, kale or moringa leaves
• 1 cup coconut cream

In a large pot, heat coconut oil and saute onion and garlic about 2 minutes. Add ulu and just enough water or stock to cover. Season with salt and pepper, cover pot, and simmer until ulu is tender, about 20 minutes.

Add spinach or other greens and coconut cream.

Puree mixture with immersion blender or in regular blender. Taste and adjust seasonings. Serves 8.

Approximate nutritional information, per serving (based on water and not including salt to taste): 250 calories, 8 g fat, 7 g saturated fat, no cholesterol, 50 mg sodium, 45 g carbohydrate, 5 g fiber, 29 g sugar, 2 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.