Lupulu gives the site a clearer Tongan taro-leaf parcel recipe and helps strengthen the Tonga cluster with a dish many people specifically look for. It sits naturally beside lu pulu and palusami while still earning its own page.
If you enjoy this style of Pacific cooking, you may also want to try lu pulu, lau lau squid.
Ingredients
- 8 taro leaves
- 1 cup coconut cream
- 1 cup cooked corned beef or meat filling
- 1/4 onion, chopped
- Salt to taste
Instructions
- Lay out the taro leaves and place the filling in the center.
- Add onion and a spoonful of coconut cream.
- Fold the leaves into a parcel.
- Steam or bake until the leaves are tender and the filling is hot.
- Serve warm.
Helpful Tips
- Wrap the parcels tightly enough to hold the filling.
- Cook the leaves thoroughly before serving.
FAQ
How is lupulu different from lu pulu?
They are closely related, but naming, filling, and island style can vary.
Can the filling be meatless?
Yes, the parcels can be adapted with vegetable or fish fillings.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 281 kcal |
| Fat | 27.9 g |
| Saturated Fat | 15.5 g |
| Carbohydrates | 50.8 g |
| Protein | 27.7 g |
| Sodium | 10229.4 mg |
| Cholesterol | 36.6 mg |
Leave a Reply