🇵🇬 Papua New Guinean Cuisine

Tulip

Canned Meat Stew

Prep Time 10 min

Servings 4

Difficulty Easy

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.

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.