Corned Beef With Taro Leaves (lu Pulu)

Corned Beef with Taro Leaves, also known as Lu pulu, is a traditional Tongan dish that combines the rich flavors of corned beef with the earthy taste of taro leaves. This hearty and flavorful dish is a staple in Tongan cuisine and is perfect for sharing with family and friends.

Corned Beef With Taro Leaves (lu Pulu)

Ingredients

  • 1 can (12 oz) corned beef, diced
  • 1 bunch taro leaves, washed and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup coconut milk
  • 1/2 cup chicken or vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until fragrant.
  2. Add the diced corned beef and cook until browned.
  3. Stir in the chopped taro leaves, coconut milk, and broth. Season with salt and pepper.
  4. Cover and simmer for 1 hour, stirring occasionally, until the taro leaves are tender.
  5. Serve hot with cooked taro or cassava on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Spatula Cutting board Knife

Tools

Cooking spoon Cover for the pot

Serving suggestions

Serving Suggestions: Lu pulu is traditionally served with cooked taro or cassava on the side.

Tips & tricks

Tips: Be sure to wash the taro leaves thoroughly to remove any dirt or debris before chopping and cooking.

Cost

$15