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.
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
- In a large pot, sauté the onion and garlic until fragrant.
- Add the diced corned beef and cook until browned.
- Stir in the chopped taro leaves, coconut milk, and broth. Season with salt and pepper.
- Cover and simmer for 1 hour, stirring occasionally, until the taro leaves are tender.
- 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