Tender pieces of lamb nestled in taro leaves and bathed in rich coconut cream, wrapped in banana leaves and slow-baked until meltingly soft.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Lay out taro leaves in overlapping layers on banana leaves.
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2
Place lamb cubes in the center, season with salt, pepper, and diced onion.
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3
Pour coconut cream over the lamb and taro leaves.
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4
Fold taro leaves over the filling, then wrap tightly with banana leaves and secure with foil.
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5
Bake at 180C for 1.5 hours until lamb is very tender and leaves are silky.
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6
Unwrap and serve with steamed rice or taro.
Did You Know?
Lu sipi became popular when New Zealand lamb was imported to Samoa, replacing the traditional use of other proteins in this classic taro leaf preparation.
Chef's Notes
Equipment Tips
- baking dish
- banana leaves
- aluminum foil
Garnishing
extra coconut cream
Accompaniments
steamed taro, rice
The Story Behind Lu Sipi
The lu cooking method of wrapping food in taro leaves with coconut cream is ancient in Samoa. When lamb became available through trade with New Zealand in the 20th century, it was enthusiastically adopted into this traditional preparation, creating one of Samoa's most beloved modern-traditional dishes.
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