Entree: Niue – Lu pulu (Taro leaf parcels with coconut and meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 5 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 can (12 oz (340 g)) corned beef, mashed (traditional) — or 12 oz (340 g) cooked flaky fish, flaked
- 12 large taro leaves, washed and stems trimmed (use extra if small)
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 can (13.5 fl oz (400 ml)) coconut cream
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) oil (coconut oil or vegetable oil)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 small tomato, chopped (optional)
- 1 tbsp (15 g) brown sugar or 1 tbsp (15 ml) soy sauce (optional, for a touch of savory balance)
- Banana leaves or foil for wrapping (optional)

Show original ingredient measurements

- 1 can (12 oz / 340 g) corned beef, mashed (traditional) — or 12 oz (340 g) cooked flaky fish, flaked
- 12 large taro leaves, washed and stems trimmed (use extra if small)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 can (13.5 fl oz / 400 ml) coconut cream
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) oil (coconut oil or vegetable oil)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 small tomato, chopped (optional)
- 1 tbsp (15 g) brown sugar or 1 tbsp (15 ml) soy sauce (optional, for a touch of savory balance)
- Banana leaves or foil for wrapping (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 350°F (175°C). If using fresh taro leaves, first blanch them in boiling water for 2–3 minutes to reduce irritation and to soften; drain and set aside on a clean towel. Put on gloves or handle blanched leaves gently with tongs.
2. Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes, then add minced garlic and cook 1 minute. Stir in the mashed corned beef (1 can / 12 oz (340 g)) or flaked fish and the optional chopped tomato; warm through and mix in lime juice, salt, pepper, and optional brown sugar or soy sauce. Adjust seasoning to taste and remove from heat.
3. Lay a taro leaf flat (shiny side down). Place about 1/6 of the filling toward the base of the leaf, fold the sides over and roll to form a snug parcel. Repeat with remaining leaves and filling to make 6–8 parcels (use two leaves per parcel for large leaves if needed). Place parcels seam-side down in a shallow baking dish.
4. Pour the coconut cream (13.5 fl oz (400 ml)) over the parcels so they are partly submerged; cover the dish with foil or banana leaves then a tight lid to keep steam in.
5. Bake in the preheated oven for 45–60 minutes, or until the taro leaves are tender and the coconut cream has melded into a rich sauce. If the top browns too quickly, keep covered.
6. Remove from oven and let rest 5 minutes. Serve Lu Pulu hot with steamed taro, cassava, or rice, spooning the coconut sauce over the parcels.

1. Preheat the oven to 350°F (175°C). If using fresh taro leaves, first blanch them in boiling water for 2–3 minutes to reduce irritation and to soften; drain and set aside on a clean towel. Put on gloves or handle blanched leaves gently with tongs.
2. Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes, then add minced garlic and cook 1 minute. Stir in the mashed corned beef (1 can / 12 oz / 340 g) or flaked fish and the optional chopped tomato; warm through and mix in lime juice, salt, pepper, and optional brown sugar or soy sauce. Adjust seasoning to taste and remove from heat.
3. Lay a taro leaf flat (shiny side down). Place about 1/6 of the filling toward the base of the leaf, fold the sides over and roll to form a snug parcel. Repeat with remaining leaves and filling to make 6–8 parcels (use two leaves per parcel for large leaves if needed). Place parcels seam-side down in a shallow baking dish.
4. Pour the coconut cream (13.5 fl oz / 400 ml) over the parcels so they are partly submerged; cover the dish with foil or banana leaves then a tight lid to keep steam in.
5. Bake in the preheated oven for 45–60 minutes, or until the taro leaves are tender and the coconut cream has melded into a rich sauce. If the top browns too quickly, keep covered.
6. Remove from oven and let rest 5 minutes. Serve Lu Pulu hot with steamed taro, cassava, or rice, spooning the coconut sauce over the parcels.