Lu pulu is a beloved Tongan dish of savory corned beef and onion wrapped in taro leaves, enriched with coconut cream, and baked until tender.
The filling needs only a quick mix before baking; the leaves protect it while the coconut cream turns into a gentle, savory sauce.
Use several overlapping leaves so the parcels stay sealed and the creamy filling does not leak into the baking dish.
Serving Suggestions
Serve with boiled cassava, taro, sweet potato, or plain rice.
Recipe Notes
Lu pulu is best served hot but keeps refrigerated for up to 3 days. Reheat covered so the leaves do not dry out.
Tongan Lu Pulu (Corned Beef in Taro Leaves)
A comforting Tongan parcel of corned beef, onion, coconut cream, and taro leaves.
Ingredients
Equipment
Method
Prepare the filling:
- Heat the oven to 350°F (175°C) and oil a baking dish.
- Mix the corned beef, onion, coconut cream, lemon juice, and pepper in a bowl until evenly combined.
Wrap the parcels:
- Overlap two taro leaves. Spoon one-quarter of the filling into the center and fold the leaves over it to make a sealed parcel.
- Repeat with the remaining leaves and filling. Arrange the parcels seam-side down in the baking dish and cover tightly with foil.
Bake and serve:
- Bake for 65 to 75 minutes, until the leaves are tender and the filling is bubbling gently.
- Rest for 10 minutes, then open the parcels carefully and serve with boiled root vegetables or rice.
Nutrition
Notes
- Blanching makes taro leaves flexible and softens their texture.
- Use food-safe young taro leaves and cook them thoroughly before eating.
