Lu'au (also written luau) is a Samoan dish of taro leaves slow-cooked in coconut cream until silky and tender. It can be a simple vegetarian side or enriched with pieces of lamb, pork, or corned beef. The long cooking removes all traces of the leaves' natural bitterness, leaving a rich green stew.
Serves 4
Place taro leaves, onion, meat (if using), salt, and coconut cream in a heavy pot.
Bring to a gentle simmer over medium heat, stirring occasionally.
Reduce heat to low and cook uncovered for 50–60 minutes, stirring every 10 minutes, until leaves are very tender and sauce is thick.
Taste and add more salt if needed.
Serve over steamed rice or with taro.
Do not rush the cooking — under-cooked taro leaves are irritating to the mouth.
Stir frequently to prevent the coconut cream from catching on the bottom.
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.
Make fully vegan by omitting the meat.
Add a pinch of chilli flakes for warmth.
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.
Refrigerate up to 3 days. Reheat gently with a splash of water or coconut cream.
Lu'au is the ancient Samoan method of preparing taro leaves, predating contact with Europeans, and remains the most common way taro leaves are eaten across Polynesia.
Raw taro leaves contain oxalic acid crystals that cause mouth irritation; prolonged cooking breaks them down.
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 (280g / 9.9 oz) · 4 servings total
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