Entree: Tonga – Lu pulu (Taro leaves with corned beef and coconut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) canned corned beef, drained and flaked
- 8–10 young taro leaves, approx. 12 oz (340 g) total
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 cup (240 ml) thick coconut cream
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or coconut oil (optional, to sauté onion)
- Banana leaves or aluminum foil for wrapping (as needed)

Show original ingredient measurements

- 12 oz (340 g) canned corned beef, drained and flaked
- 8–10 young taro leaves, approx. 12 oz (340 g) total
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) thick coconut cream
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or coconut oil (optional, to sauté onion)
- Banana leaves or aluminum foil for wrapping (as needed)

Instructions

1. If using, heat the oil in a skillet over medium heat and sauté the chopped onion and minced garlic until soft and translucent, about 3–4 minutes; allow to cool slightly.
2. In a bowl, combine the flaked corned beef, sautéed onion and garlic (or raw if preferred), salt, and pepper; fold in 1/2 cup (120 ml) of the coconut cream to moisten the mixture.
3. Lay a taro leaf glossy side down; place about 1/3 to 1/2 cup (80–120 ml) of the corned beef mixture near the stem end, then roll or fold the leaf to enclose the filling; use a second leaf if needed to fully wrap the filling. Repeat to make 8 parcels.
4. Place parcels seam-side down in a single layer in a baking dish; pour the remaining 1/2 cup (120 ml) coconut cream over and between the parcels to keep them moist; cover tightly with foil or banana leaves.
5. Bake in a preheated oven at 350°F (175°C) for 45–60 minutes, or steam over simmering water for 45–60 minutes, until taro leaves are tender and filling is hot throughout.
6. Remove parcels from the oven/steamer, unwrap carefully, and serve lu pulu hot with steamed cassava, taro, or rice.