Tongan Lu Pulu

Ingredients

• 24 large taro leaves, stems removed
• 1 can (12 oz) corned beef, broken into chunks
• 1 can (14 oz) coconut cream
• 1 onion, finely chopped
• 2 tomatoes, chopped (optional)
• Salt and black pepper to taste

Before you cook

• Rinse the taro leaves and cut away the tough center stems.
• Break the corned beef into chunks.
• Finely chop the onion and tomatoes.
• Preheat the oven to 350°F (175°C).

Steps

1. Lay 4 taro leaves flat and slightly overlapping in the center of a large sheet of foil.
2. Spoon a portion of the corned beef, chopped onion and tomato into the center of the leaves.
3. Season the filling with salt and pepper.
4. Pour a splash of coconut cream over the filling.
5. Fold the taro leaves up and over the filling to fully enclose it.
6. Wrap the foil tightly around the parcel to seal it.
7. Repeat with the remaining leaves and filling to make 6 parcels.
8. Arrange the foil parcels in a single layer in a baking dish.
9. Bake for 1 hour until the taro leaves are completely soft and dark green.
10. Carefully open one parcel to check the leaves are tender all the way through, rewrapping and baking longer if they are still firm.
11. Let the parcels rest for 5 minutes before unwrapping.
12. Serve hot straight from the foil with steamed rice or root vegetables.