Lū –Taro leaves parcel

Method

1. Remove the stalks from the taro leaves. Rinse under running water and shake dry. 
2. Layer 5–6 taro leaves, so they overlap each other to form a leak-proof circular shape on a large square piece of aluminium foil. 
3. Place about ½ cup of meat in the centre of the leaf and add the onion. 
4. Gather up the edges of the taro leaves to create a bowl then pour in the coconut cream. 
5. Close up the taro leaves to form a parcel. 
6. Place the taro parcel onto the aluminium foil and quickly close to form a tight ball. 
7. Place in an oven tray and bake at 200°C for 1 hour, or cook in an umu (hangi or underground oven). 
8. Serve with green bananas or taro.

Tips

• See here for directions on diluting coconut cream.