Lu pulu is a Tongan dish made by wrapping corned beef, onion, and coconut-rich filling in taro leaves and cooking it until tender. It is rich, savory, and deeply tied to Pacific Island home cooking, especially when served alongside starchy sides or other shared dishes.
If you enjoy this style of Pacific cooking, you may also want to try rourou, palusami.
Ingredients
- 12 to 16 taro leaves or a similar cooking green such as spinach
- 1 can corned beef
- 1 onion, sliced
- 1 cup coconut milk
- 1 tomato, diced
- 1/2 teaspoon black pepper
- Banana leaves or foil for wrapping
Instructions
- Trim the taro leaves and blanch them briefly if needed to soften them.
- Mix the corned beef with the onion, tomato, coconut milk, and black pepper.
- Lay several taro leaves together and spoon some of the filling into the center.
- Fold the leaves around the filling and wrap securely with banana leaf or foil.
- Steam or bake the parcels until the leaves are tender and the filling is heated through, about 45 to 60 minutes.
- Serve hot with root crops, rice, or another simple Pacific-style side.
Helpful Tips
- Make sure the leaves are fully cooked before serving.
- Wrap the parcels tightly so the coconut-rich filling stays inside.
- Serve with plain starches to balance the richness.
FAQ
Can I use spinach if I cannot find taro leaves?
Yes. It changes the flavor a little, but spinach is a practical fallback for home cooking.
What is lu pulu usually served with?
It is commonly served with root crops, rice, cassava, or other Pacific-style side dishes.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 204 kcal |
| Fat | 18.5 g |
| Saturated Fat | 11.7 g |
| Carbohydrates | 58.4 g |
| Sugar | 9 g |
| Fiber | 32.9 g |
| Protein | 28.1 g |
| Sodium | 257.7 mg |
| Cholesterol | 0 mg |
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