Sipi

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. 1

   Combine

   Place lamb, onions, salt, and water in a large pot. Bring to a boil.

2. 2

   Simmer

   Skim foam, then reduce heat and simmer covered for 60 minutes until meat is very tender.

3. 3

   Add taro

   Add taro chunks and continue cooking 25–30 minutes until taro is soft.

4. 4

   Adjust seasoning

   Taste broth and add more salt if needed.

5. 5

   Serve

   Ladle into deep bowls with broth. Serve with extra taro on the side.

Variations

• •

  Add coconut cream in the last 10 minutes for a richer broth.

• •

  Use pork belly instead of lamb for a different flavour.

Storage

Refrigerate up to 3 days. The broth will gel when cold — reheat fully before serving.

Frequently Asked Questions