Lu Pulu - Pacific Island corned beef in taro leaves

11:45 am on 29 December 2018
No caption

Photo: Freddy Tu'akalau


  • 16 medium size taro leaves
  • 400g corned beef
  • 1 onion (finely diced)
  • 500ml coconut cream (pe’epe’e)
  • Salt & pepper
  • 500ml coconut cream (pe’epe’e)


On a tray, divide taro leaves into four sets of four leaves to make four Lu.

In a bowl, mix corned beef, onion and coconut cream, then separate across the four sets of leaves.

Fold it nicely and turn it upside down so it doesn't open when you cook it.

Turn them upside down then pour the last 500mls coconut cream on top.

Cover with baking paper then tinfoil and cook at 170 degrees Celsius for an hour.



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