Everyday Staple · Corned Beef in Taro Leaves
Lu Pulu
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Tinned corned beef, a pantry staple since Western contact, gets wrapped in taro leaves and coconut cream and baked until it tastes like a completely different dish.
Corned beef and sliced onion are layered onto taro leaves, doused in coconut cream, wrapped into parcels, and baked or steamed for a couple of hours until the leaves soften completely.
Why it's made this way: Lu pulu takes an imported tinned staple and cooks it the traditional Tongan way, in taro leaves softened by coconut cream, making it one of the most familiar everyday dishes in Tongatapu households.
Roughly what's in it
420kcal
20gprotein
10gcarbs
34gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Tonga
Part of World of Street Food — 3248 dishes from 118 countries.
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