Lu Pulu

About This Recipe

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.

Ingredients

Serves 4

• 12 largeyoung taro leaves, ribs removed
• 340 gcanned corned beef
• 400 mlcoconut cream
• 1 mediumonion, finely diced
• 1 tspsalt

Instructions

1. 1

   Preheat

   Preheat oven to 180 °C (350 °F).

2. 2

   Make filling

   Break corned beef into small chunks and mix with onion, coconut cream, and salt.

3. 3

   Layer and fill

   Lay 3 taro leaves on a piece of foil. Spoon a quarter of filling into the centre.

4. 4

   Wrap

   Fold leaves over filling, then wrap tightly in foil. Make 4 parcels.

5. 5

   Bake

   Bake for 60 minutes. Rest 5 minutes before opening and serving with steamed rice.

Variations

• •

  Use chicken or fish instead of corned beef.

• •

  Add a sliced chilli for heat.

Storage

Best eaten fresh. Refrigerate up to 2 days.

Frequently Asked Questions