Lu 'Kapapulu
Vegan Taro Leaf & Spinach Parcels
A plant-based take on the traditional Tongan 'Lu' dishes, these parcels feature a savory filling of seasoned spinach and taro leaves steamed in coconut milk. This vegan version offers a taste of Tongan comfort food without meat.
🧂 Ingredients
- 5-7 medium Taro leaves(stems removed, washed)
- 2 cups Fresh spinach(roughly chopped (can substitute for taro leaves if unavailable))
- 1/4 medium Onion(finely chopped)
- 1 clove Garlic(minced)
- 1/2 medium Tomato(chopped (optional))
- 1 cup Coconut milk(full-fat)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- Aluminum foil(for wrapping)
👨🍳 Instructions
- 1
Prepare the taro leaves by washing them thoroughly and removing any tough stems. If using spinach, wash and roughly chop it.
- 2
In a bowl, combine the chopped onion, minced garlic, chopped tomato (if using), salt, and pepper. Mix well.
- 3
Lay out 2-3 taro leaves overlapping on a clean surface to form a base. If using spinach, layer a generous amount of spinach on top of the taro leaves.
- 4
Spoon the onion and garlic mixture onto the center of the leaves. Pour about 2-3 tablespoons of coconut milk over the mixture.
- 5
Fold the taro leaves and spinach to create a sealed parcel, similar to an envelope. Ensure there are no gaps for the liquid to escape.
- 6
Wrap each parcel tightly in aluminum foil. You may want to double wrap to prevent leaks.
- 7
Place the foil-wrapped parcels in a baking dish. Bake in a preheated oven at 175°C (350°F) for approximately 1 hour, or until the taro leaves are tender and dark green.
- 8
Carefully unwrap the parcels (beware of steam). Serve hot, traditionally with boiled root vegetables like taro or sweet potato.
💡 Pro Tips
- ✓Ensure taro leaves are cooked thoroughly to avoid irritation.
- ✓If you don't have taro leaves, a combination of spinach and perhaps some Swiss chard can work as a substitute.
- ✓Adjust the amount of salt and pepper to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of curry powder or a dash of soy sauce to the filling for extra flavor.
- Include other vegetables like finely chopped bell peppers or mushrooms.
- For a smoky flavor, consider steaming the parcels instead of baking.