1 hr 5 mins
This is a very common Tongan dish which requires canned NZ corned beef. If this is not readily available to you, you can find it at an island specialty grocery store, and sometimes certain Indian markets. However, I don't recommend using the dutch kind which is commonly found in grocery stores, as the taste is much different. Also, make sure that you use unsweetened coconut milk if possible.
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Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Wash and remove the stems from the lu'au leaves.
- 3Chop the onion and tomato.
- 4Thaw or make the coconut milk.
- 5Layer two or three leaves in the palm of your hand.
- 6Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
- 7Top with about 2 heaping tablespoons of corned beef (one can will make about 5-6 packets).
- 8Ladle about 1/4 cup of coconut milk on top of it all.
- 9Wrap the lu'au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil.
- 10Place the lupulu in a shallow pan and bake for about 1 hour.
- 11Peek into the bundles to make sure the lu'au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked).
- 12Cook longer if necessary.
- 13Remove from the aluminum foil and serve hot with whatever sounds nice--rice, yams, taro, etc.
Nutritional Facts for Lu Pulu
Serving Size: 1 (140 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 348.3
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 14.7 g
- Cholesterol 83.3 mg
- Sodium 996.1 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 2.2 g
- Sugars 6.0 g
- Protein 17.6 g