Sipi
Tongan mutton or lamb flaps slow-cooked with onion and taro until meltingly tender.
About This Recipe
Sipi (from the English word 'sheep') refers to cheap cuts of lamb or mutton — often flaps — braised slowly until falling apart. Combined with taro and onion in a simple broth, it is one of Tonga's most beloved everyday comfort dishes and a staple of the church hall feast.
Ingredients
Serves 4
- 800 glamb flaps or shoulder chops
- 500 gtaro, peeled and cut into 5 cm chunks
- 2 mediumonions, quartered
- 1 tspsalt
- 1 litrewater
Instructions
- 1
Combine
Place lamb, onions, salt, and water in a large pot. Bring to a boil.
- 2
Simmer
Skim foam, then reduce heat and simmer covered for 60 minutes until meat is very tender.
- 3
Add taro
Add taro chunks and continue cooking 25–30 minutes until taro is soft.
- 4
Adjust seasoning
Taste broth and add more salt if needed.
- 5
Serve
Ladle into deep bowls with broth. Serve with extra taro on the side.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
Lamb flaps are fatty — skim the broth generously during cooking.
- →
The taro thickens the broth naturally as it cooks.
- →
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.
Variations
- •
Add coconut cream in the last 10 minutes for a richer broth.
- •
Use pork belly instead of lamb for a different flavour.
- •
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.
Storage
Refrigerate up to 3 days. The broth will gel when cold — reheat fully before serving.
History & Origin
Sheep were introduced to Tonga by European missionaries and traders; lamb and mutton quickly became affordable protein staples and sipi emerged as a practical, nourishing braise.
Frequently Asked Questions
Can I use mutton?
Yes — mutton has a stronger flavour and benefits from an extra 30 minutes of cooking time.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Nutrition Facts
Per serving (420g / 14.8 oz) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Tongan Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes