Lū pulu
Lū pulu, from above
Non vegTonga

Lū pulu

Corned beef, onion and coconut cream wrapped in taro leaves. Tonga's Sunday favourite.

120 minTime
24 gProtein each
mildSpice
Sunday in Tonga2 chapters · 1 min read

Make it your way

Grandma's wayCorned beef and coconut in taro leaves.
The original
454kcalsame
24 gproteinsame
5 gfibresame
120minutessame

Lū pulu.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Colocasia leaves (taro leaves)about 30 taro leaves
Corned beef (salt beef)2 cans corned beef
Thick coconut milk400 ml coconut cream
Onion1 large, chopped
Tomato1, chopped
Salta pinch
Banana leavesto wrap, or foil

Method

4 steps
  1. 1Line a bowl with foil and layer taro leaves.
  2. 2Fill with corned beef, onion, tomato and coconut cream.
  3. 3Fold over the leaves, wrap in banana leaf and foil.
  4. 4Bake at 180°C for 1 1/2 to 2 hours until the leaves are silky.
Serve it like this

Unwrap at the table and serve with boiled taro, cassava or rice.

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Make it a meal

What goes with Lū pulu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Oka i'a30 min
On the side Palusami90 min
On the side Bagara baingan50 min
To drink ʻOtai15 min
Something sweet Pani popo150 min
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