Lu Pulu (Corned Beef and Onion in Taro Leaves) is a traditional Tongan recipe for a dish of boiled corned beef and onion boiled in taro leaves in the stock from boiling the corned beef. The full recipe is presented here and I hope you enjoy this classic Tongan version of: Corned Beef and Onion in Taro Leaves (Lu Pulu).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Lupulu is a traditional Tongan dish made from corned beef, onions, and lu (taro) leaves. It is wrapped tightly in banana leaves and traditionally cooked in an umu, an underground oven. Lupulu is a popular Tongan delicacy and is often served at special occasions, festivals, and family gatherings.
Ingredients:
1kg corned beef, diced
1 large onion, chopped
1 bunch of lu (taro) leaves, washed and stems removed
2 tbsp coconut oil
Salt and freshly-ground black pepper, to taste
Method:
Bring a large pan of water to a boil. Add the diced corned beef and let it simmer for about 10 minutes to remove excess salt.
Remove the corned beef from the pan and set it aside to cool. Save the stock for later use.
Melt the coconut oil in a frying pan over medium heat. Add the chopped onions and fry until they become translucent.
Chop the cooled corned beef into small pieces and add it to the pan with the onions. Stir well to combine.
Add a few tablespoons of the saved stock to the beef mixture and let it simmer for a few minutes until the flavours are well combined.
Set a lu leaf on a flat surface and spoon a small amount of the beef mixture onto the centre of the leaf. Fold the sides of the leaf over the filling and roll it tightly to form a parcel.
Repeat the process with the remaining lu leaves and beef mixture.
In a large pan, arrange the lupulu parcels in layers and add the remaining stock. Cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until the lupulu is cooked through and tender.
Remove from the heat and let it cool slightly before serving.
)
Click on the image, above to submit to Pinterest.