Tulip

Name: Tulip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Papua New Guinean
Ingredients: 2 cans (340g each) corned beef; 2 onions, sliced; 3 tomatoes, chopped; 1 bunch aibika leaves or spinach, chopped; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon curry powder; Salt and pepper to taste; 4 cups cooked white rice

Tulip (TOO-lip)

Canned Meat Stew

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 409 kcal

A hearty one-pot stew of canned corned beef simmered with onions, tomatoes, and leafy greens served over rice. Despite its humble origins, tulip has become one of PNG's most beloved everyday comfort meals.

Nutrition & Info

Protein 22.0g

Carbs 42.0g

Fat 17.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: plate

Garnishes: sliced spring onion

Accompaniments: steamed rice, sliced cucumber

Ingredients

2 cans (340g each) corned beef
2 onions, sliced
3 tomatoes, chopped
1 bunch aibika leaves or spinach, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon curry powder
Salt and pepper to taste
4 cups cooked white rice

Instructions

1
Heat oil in a large pot over medium heat. Add onions and garlic, cook 3-4 minutes until softened.
2
Add tomatoes and curry powder, stir and cook 5 minutes until tomatoes break down.
3
Crumble corned beef into the pot, breaking up any large chunks. Stir well to combine with the sauce.
4
Add chopped greens, cover, and cook 8-10 minutes until wilted and tender.
5
Season with salt and pepper. Stir gently to distribute greens evenly.
6
Serve hot over steamed white rice.

💡

Did You Know?

The dish is named after the Tulip brand of canned corned beef, which became so ubiquitous in PNG that 'tulip' became the generic word for any canned meat.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

sliced spring onion

Accompaniments

steamed rice, sliced cucumber

The Story Behind Tulip

Tulip emerged from the massive influx of canned goods brought to Papua New Guinea during and after World War II. Allied military supplies introduced shelf-stable canned beef to communities that had never encountered it.

As canned corned beef became widely available through trade stores in the post-war decades, PNG cooks adapted it into local cooking styles, combining it with garden greens, onions, and rice.

Though nutritionists have raised concerns about processed food reliance, tulip remains a cultural staple that bridges traditional and modern PNG foodways.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Post-World War II era

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