Entree: Tonga – Lupulu (Taro leaves wrapped around seasoned beef and coconut cream, baked until tender)

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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

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

- 1 lb (454 g) canned corned beef, shredded (or 1 lb (454 g) stewing beef, cooked and shredded, if preferred)
- 12 taro leaves, trimmed and stems removed, approx. 1 lb (454 g)
- 1 1/2 cups (360 ml) coconut cream, divided
- 1 medium onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced, about 0.21 oz (6 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) water, if needed to loosen filling
- Banana leaves or aluminum foil for lining the baking dish, optional

Show original ingredient measurements

- 1 lb (454 g) canned corned beef, shredded (or 1 lb / 454 g stewing beef, cooked and shredded, if preferred)
- 12 taro leaves, trimmed and stems removed, approx. 1 lb (454 g)
- 1 1/2 cups (360 ml) coconut cream, divided
- 1 medium onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced, about 6 g
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) water, if needed to loosen filling
- Banana leaves or aluminum foil for lining the baking dish, optional

Instructions

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

1. Preheat oven to 350°F (175°C). If using fresh taro leaves, blanch leaves in boiling water 2–3 minutes to reduce itchiness, then drain and cool. If leaves are large, stack and cut to fit.
2. Heat the oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes, then add the minced garlic and cook 30 seconds until fragrant.
3. Add the shredded corned beef to the skillet and mix with onions and garlic. Stir in 1 cup (240 ml) of the coconut cream, salt, and pepper. Simmer 5–8 minutes until mixture is well combined and slightly thickened; add 1 tbsp (15 ml) water if too dry. Taste and adjust seasoning.
4. On a clean work surface, lay out taro leaves overlapping to make parcels roughly 8–10 inches (20 to 25 cm) across. Spoon a portion of the beef mixture into the center of each leaf assembly and fold the edges over to enclose the filling, creating a neat parcel. Repeat until all filling is used (should yield about 6 parcels).
5. Line a baking dish with banana leaf or foil if using. Arrange parcels seam-side down in the dish, pour the remaining 1/2 cup (120 ml) coconut cream evenly over the parcels, and cover tightly with foil.
6. Bake in the preheated oven 45–60 minutes, or until taro leaves are tender and parcels are heated through. Alternatively, steam covered over low heat for 1 hour.
7. Allow to rest 5 minutes before serving. Serve warm with boiled root crops or rice as customary.

1. Preheat oven to 350°F (175°C). If using fresh taro leaves, blanch leaves in boiling water 2–3 minutes to reduce itchiness, then drain and cool. If leaves are large, stack and cut to fit.
2. Heat the oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes, then add the minced garlic and cook 30 seconds until fragrant.
3. Add the shredded corned beef to the skillet and mix with onions and garlic. Stir in 1 cup (240 ml) of the coconut cream, salt, and pepper. Simmer 5–8 minutes until mixture is well combined and slightly thickened; add 1 tbsp (15 ml) water if too dry. Taste and adjust seasoning.
4. On a clean work surface, lay out taro leaves overlapping to make parcels roughly 8–10 inches across. Spoon a portion of the beef mixture into the center of each leaf assembly and fold the edges over to enclose the filling, creating a neat parcel. Repeat until all filling is used (should yield about 6 parcels).
5. Line a baking dish with banana leaf or foil if using. Arrange parcels seam-side down in the dish, pour the remaining 1/2 cup (120 ml) coconut cream evenly over the parcels, and cover tightly with foil.
6. Bake in the preheated oven 45–60 minutes, or until taro leaves are tender and parcels are heated through. Alternatively, steam covered over low heat for 1 hour.
7. Allow to rest 5 minutes before serving. Serve warm with boiled root crops or rice as customary.