Lu Pulu — Tongan Corned Beef & Taro Leaves in Coconut
I
Origin
Tongan
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Description
Taro leaves are layered in a pot with tinned corned beef (sipi), sliced onion, and coconut cream. Simmered for one to two hours until the leaves are completely tender and the corned beef has integrated with the coconut cream. Served with root vegetables (taro, yam, cassava) or rice.
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The Thread
—Lu pulu is the stovetop version of lupulu, which is the earth oven version. Same family as Fijian rourou/palusami and Hawaiian squid lūʻau/laulau. Every culture has its everyday and its ceremony expre
—Lu pulu is the stovetop version of lupulu, which is the earth oven version. Same family as Fijian rourou/palusami and Hawaiian squid lūʻau/laulau. Every culture has its everyday and its ceremony expre
—Lu pulu is the stovetop version of lupulu, which is the earth oven version. Same family as Fijian rourou/palusami and Hawaiian squid lūʻau/laulau. Every culture has its everyday and its ceremony expre
—Lu pulu is the stovetop version of lupulu, which is the earth oven version. Same family as Fijian rourou/palusami and Hawaiian squid lūʻau/laulau. Every culture has its everyday and its ceremony expre
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Flavour Context
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