“Lu”, a popular traditional dish from Tonga.
- 1 large onion, chopped
- 1 medium tomatoes, chopped
- 355mL of corned beef (can also use ‘povi masima’ or lamb flaps)
- 200mL of Kara UHT Coconut Cream
- Taro leaves
- aluminum foil for wrapping
- Preheat oven to 350 degrees.
- Wash and remove the stems from the taro leaves.
- Chop the onion and tomato.
- Layer two or three leaves in the palm of your hand.
- Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
- Top with about 2 heaping tablespoons of corned beef (the ingredient will make about 5-6 packets).
- Ladle Kara UHT Coconut Cream on top of it all.
- Wrap the taro leaves into a bundle and then wrap and secure with aluminum foil.
- Place in a shallow pan and bake for about 1 hour.
- Peek into the bundles to make sure the Taro leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked). Cook longer if necessary.
- Remove the aluminum foil and serve hot with rice, yams, taro, etc.