Lu Pulu
Ingredients
Taro Leaves (*Spinach Leaves work as an alternative)
Corned Beef
Chopped Onions
Coconut Milk
Other Supplies
Aluminum Foil
Knife
Spoon
Directions
Preheat oven to 350 degrees Farenheit.
Cut a medium sized square of aluminum foil and lay flat.
Lay taro leaves so that they create a surface large enough to add more ingredients on.
Place a spoonful or two of corned beef on taro leaves.
Sprinkle a spoonful of chopped onions on corned beef.
Pour a spoonful or two of coconut milk on previous ingredients.
Fold corners of aluminum foil up over ingredients and twist so that the contents are sealed without chance of leaking.
A delicious addition to any feast!
Lu pulu is traditionally cooked in what is known in Tonga as an ‘umu.
An ‘umu is essentially an underground oven that holds fire and large rocks to retain the heat from the fire. Many foods, including the lu pulu, are traditionally placed within the ‘umu and covered with large leaves to trap the heat so that the food cooks evenly.
