Lū –Taro leaves parcel
A traditional dish from Tonga for any occasion.
SERVES2
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Remove the stalks from the taro leaves. Rinse under running water and shake dry.
- 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.
- Place about ½ cup of meat in the centre of the leaf and add the onion.
- Gather up the edges of the taro leaves to create a bowl then pour in the coconut cream.
- Close up the taro leaves to form a parcel.
- Place the taro parcel onto the aluminium foil and quickly close to form a tight ball.
- Place in an oven tray and bake at 200°C for 1 hour, or cook in an umu (hangi or underground oven).
- Serve with green bananas or taro.
Tips
- 5-6 medium-sizedtaro leaves
- 1/2 cuplean beef or ½ of a 12oz can corned beef, with fat drained off
- 1onion, finely diced
- 1/2 cupdiluted coconut cream
- Aluminium foil
Per serve
- Energy785kJ
- Total Fat10.7g
- Saturated Fat6.3g
- Total Carbohydrate11.2g
- Sugars5.1g
- Dietary Fibre3.3g
- Protein16.1g
- Sodium40mg
Method
- Remove the stalks from the taro leaves. Rinse under running water and shake dry.
- 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.
- Place about ½ cup of meat in the centre of the leaf and add the onion.
- Gather up the edges of the taro leaves to create a bowl then pour in the coconut cream.
- Close up the taro leaves to form a parcel.
- Place the taro parcel onto the aluminium foil and quickly close to form a tight ball.
- Place in an oven tray and bake at 200°C for 1 hour, or cook in an umu (hangi or underground oven).
- Serve with green bananas or taro.
Tips
Ingredients
- 5-6 medium-sizedtaro leaves
- 1/2 cuplean beef or ½ of a 12oz can corned beef, with fat drained off
- 1onion, finely diced
- 1/2 cupdiluted coconut cream
- Aluminium foil
Ingredients
- 5-6 medium-sizedtaro leaves
- 1/2 cuplean beef or ½ of a 12oz can corned beef, with fat drained off
- 1onion, finely diced
- 1/2 cupdiluted coconut cream
- Aluminium foil
Nutrition Facts
Per serve
- Energy785kJ
- Total Fat10.7g
- Saturated Fat6.3g
- Total Carbohydrate11.2g
- Sugars5.1g
- Dietary Fibre3.3g
- Protein16.1g
- Sodium40mg
Method
- Remove the stalks from the taro leaves. Rinse under running water and shake dry.
- 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.
- Place about ½ cup of meat in the centre of the leaf and add the onion.
- Gather up the edges of the taro leaves to create a bowl then pour in the coconut cream.
- Close up the taro leaves to form a parcel.
- Place the taro parcel onto the aluminium foil and quickly close to form a tight ball.
- Place in an oven tray and bake at 200°C for 1 hour, or cook in an umu (hangi or underground oven).
- Serve with green bananas or taro.
Tips
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