Lu Pulu

Lu pulu combines taro leaves with beef, onion and coconut milk or cream in a cooked parcel. The Heart Foundation’s Tongan lū recipe encloses beef and onion in overlapping taro leaves and coconut cream, then wraps the parcel in foil for baking or cooking in an ʻumu.^[1]

Mele and Ikani Naulu’s recipe stacks taro leaves on foil and fills them with canned corned beef and diced white onion. Coconut milk mixed with mayonnaise and salt is poured inside before the leaves and foil are closed and baked. After cooking, the leaves are pulled apart and mixed with the beef. They serve it with talo loloʻi: sliced taro root simmered in water and finished with coconut milk.^[2]