Lu Pulu

A mainstay of any Tongan function, Lu Pulu is similar to Hawaiian laulau and Samoan palusami-lu'au leaves, coconut milk and 'onolicious corn beef!

                                    2lb bag of lu'au leaves
                                    2 cans of corn beef (preferably Crown or Palm brand from NZ)
                                   ½ onion
                                    2 cans of coconut milk
                                    ½ cup of mayonnaise

           In a separate bowl, thoroughly mix the coconut milk and mayonnaise. Chop the onion and add it to the bowl. Next, wash the lu'au leaves and remove the stem. Stack 4 leaves together on one hand, making sure to stack the largest leaf of the bottom and the smallest on top. Then take about 2-3 tbsp. of corn beef and pile it in the center of the leaves. Pour a little coconut mixture (about a ¼ cup) evenly over the corn beef and quickly fold the leaves together to enclose the corn beef. Wrap this with a square-foot sheet of foil. Be sure to wrap tightly in order to keep the moisture in. Repeat until all your ingredients are gone. Bake in the oven at 350 for about 45 minutes, or you can steam them in a large pot for 1 hour.

            Serve with Haka Talo: peel 4 whole taro roots and cut each into 3-4 big pieces. Place in a pot, adding enough water to barely cover the taro. Add one can of coconut milk and boil until it's soft enough to push a fork through (usually 30 to 45 minutes). Mmmmm! A Tongan delicacy!