Lu Pulu

Name: Lu Pulu
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Tongan
Ingredients: 2 cans corned beef; 400g taro leaves; 2 cups coconut cream; 1 onion, diced; 1/2 tsp salt; Aluminum foil or banana leaves; 1 tomato, sliced; 1/4 tsp pepper

Lu Pulu (loo POO-loo)

Corned Beef in Taro Leaves

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 380 kcal

Corned beef and onion wrapped in taro leaves with coconut cream, baked until tender and rich.

Nutrition & Info

Protein 22.0g

Carbs 10.0g

Fat 28.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

baking dish oven

Presentation Guide

Vessel: dish

Garnishes: coconut cream

Accompaniments: taro, rice

Ingredients

2 cans corned beef
400g taro leaves
2 cups coconut cream
1 onion, diced
1/2 tsp salt
Aluminum foil or banana leaves
1 tomato, sliced
1/4 tsp pepper

Instructions

1
Wash taro leaves thoroughly.
2
Layer leaves in baking dish.
3
Spread corned beef and onion on leaves.
4
Add tomato slices.
5
Pour coconut cream over everything.
6
Cover tightly and bake at 180C for 90 minutes.

💡

Did You Know?

Lu pulu became popular after canned corned beef was introduced by European traders.

Chef's Notes

Equipment Tips

baking dish
oven

Garnishing

coconut cream

Accompaniments

taro, rice

The Story Behind Lu Pulu

Lu pulu is one of the most beloved Tongan dishes, combining the ancient tradition of cooking in taro leaves with the modern ingredient of canned corned beef.

The dish became a staple after canned meats arrived through trade in the 19th century and were eagerly adopted.

Lu pulu is essential at every Tongan feast and Sunday meal.

🕐 Traditionally enjoyed sunday, feasts 📜 Origins: 19th century

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