Tongan Classic · Lamb in Taro Leaves
Lu Sipi
🍖
Photo coming soon
Cubed lamb and sliced onion are sealed inside taro leaves with coconut cream and left to bake for hours, until the fat renders straight into the sauce.
Cubes of lamb are placed on taro leaves with sliced onion, covered in coconut cream, wrapped into parcels, and baked or steamed, traditionally in an umu, until the meat is tender and the leaves fully cooked.
Why it's made this way: Lu sipi follows the same taro-leaf-and-coconut-cream method as lu pulu, swapping in lamb, and it's considered one of Tonga's classic feast dishes, cooked in home ovens and umu pits across Tongatapu.
Roughly what's in it
460kcal
22gprotein
9gcarbs
38gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Tonga
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.