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Nuku'alofa (Tonga)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥜 Nuts
Lu Pulu
How to order / say it
Say it
Lu Pulu — [loo poo-loo]
Order
I'd like to order the Lu Pulu, please.
Locally
Fakaikiiki ki hoku Lu Pulu, fakaloa.
Say locally
A traditional Tongan dish of taro leaves filled with corned beef and coconut milk.
Why try it?
Lu Pulu represents the rich agricultural history of Nuku'alofa, showcasing local ingredients like taro and coconuts. It reflects the community's skill in creating hearty meals from available resources.
How it tastes
Lu Pulu is savory with hints of sweetness from the coconut milk, and the taro leaves add a tender, earthy texture. The beef is slow-cooked, making it melt in your mouth.
Origin & History — first documented: 1850
Originating in Nuku'alofa in the mid-19th century, Lu Pulu became iconic as families used it to celebrate communal gatherings, utilizing abundant local crops. It showcases the adaptability of Tongan cuisine in using imported corned beef with local plants.
Recipe
Ingredients
- 🥕 300 g taro leaves
- 🥩 250 g corned beef
- 🥛 200 ml coconut milk
- 🧄 1 medium onion
- 🧂 1 tsp salt
- 🧂 1/2 tsp black pepper
Method
- 1 Preheat the oven to 180°C.
- 2 Wrap corned beef with coconut milk and onion in taro leaves.
- 3 Bake wrapped parcels for 30-40 minutes until leaves are tender.
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