Lu Pulu is to Tonga what palusami is to Samoa — taro leaves filled with corned beef and coconut cream, wrapped in foil and baked slowly until everything melds into a rich, silky parcel. It is eaten at every Sunday feast and major celebration.
Serves 4
Preheat oven to 180 °C (350 °F).
Break corned beef into small chunks and mix with onion, coconut cream, and salt.
Lay 3 taro leaves on a piece of foil. Spoon a quarter of filling into the centre.
Fold leaves over filling, then wrap tightly in foil. Make 4 parcels.
Bake for 60 minutes. Rest 5 minutes before opening and serving with steamed rice.
Wrap tightly so steam cannot escape — this is what makes the filling creamy.
Young taro leaves require no pre-blanching.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use chicken or fish instead of corned beef.
Add a sliced chilli for heat.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Refrigerate up to 2 days.
Lu Pulu evolved after canned corned beef was introduced to Tonga in the early 20th century and quickly became the go-to filling for the traditional lu (taro leaf parcel).
Yes — use 200 g thinly sliced beef and season with salt; increase baking time to 75 minutes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (260g / 9.2 oz) · 4 servings total
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