Tongan Taro Leaf and Beef Bake (Lu Pulu)
A traditional Tongan comfort food, Lu Pulu features tender corned beef and onions baked within a parcel of taro leaves, all enveloped in creamy coconut milk. It's a rich, savory dish with earthy undertones.
🧂 Ingredients
- 10 large leaves (or substitute with spinach) Taro leaves
- 1 12-ounce can, drained Corned beef
- 1 medium Yellow onion, finely chopped
- 0.75 cup Coconut milk (full-fat)
- 2 tablespoons Mayonnaise
- 0.5 teaspoon, or to taste Black pepper
- Aluminum foil
👨🍳 Instructions
- 1
Wash the taro leaves thoroughly and remove any tough stems. If using spinach, ensure it is washed and dried.
- 2
In a bowl, combine the drained corned beef, chopped onion, mayonnaise, and black pepper. Mix well.
- 3
Lay out a large piece of aluminum foil. Place 2-3 taro leaves overlapping in the center to create a base. If using spinach, layer it to form a similar base.
- 4
Spoon the corned beef mixture onto the center of the taro leaves.
- 5
Pour about 2-3 tablespoons of coconut milk over the corned beef mixture. Fold the taro leaves to enclose the filling, creating a parcel. If using spinach, mix it with the corned beef filling before wrapping in banana leaves or foil.
- 6
Wrap the taro leaf parcel tightly in aluminum foil. Ensure it is well-sealed to prevent leakage.
- 7
Place the foil-wrapped parcel on a baking sheet and bake in a preheated oven at 360°F (180°C) for 45 minutes. If using spinach, baking time may be reduced to 30 minutes.
- 8
Carefully unwrap the parcel and serve hot, traditionally with steamed taro root or sweet potato.
💡 Pro Tips
- ✓Ensure the taro leaves are fresh and tender. If they are tough, blanch them briefly before use.
- ✓The mayonnaise helps to bind the corned beef mixture and adds richness.
- ✓If the mixture seems too wet, you can drain off some excess liquid before wrapping.
🔄 Variations
- Add a pinch of curry powder or turmeric to the corned beef mixture for a different flavor profile.
- Some variations include adding finely chopped tomatoes or a touch of chili for heat.