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Lu Pulu — Tongan Corned Beef & Taro Leaves in Coconut
Leaf-Wrapped Braised

Lu Pulu — Tongan Corned Beef & Taro Leaves in Coconut

One of 208 entries · Pacific Migration Trail

I · Origin

Tongan

II · 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.

III · 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 → WS-1
  • 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 → FJ-3
  • 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 → HI-13
  • 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 → HI-5
V · Quality Hierarchy

EXCEPTIONAL: Fresh young taro leaves, quality corned beef, freshly pressed coconut cream. Simmered until everything… GOOD: Standard ingredients, proper cooking time.

VI · Sensory Tests

aroma: Coconut cream, earthy taro greens, savoury corned beef.

VII · Where the Dish Lives or Dies

Cook the taro leaves fully. Same calcium oxalate warning as every taro leaf preparation on the trail from the Philippines to Hawaiʻi. The leaves punish…

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