Lupulu (Coconut Cream and Onion in Taro Leaves) is a traditional Tongan recipe for an accompaniment of onion and coconut cream baked in taro leaves until set. The full recipe is presented here and I hope you enjoy this classic Tongan version of: Coconut Cream and Onion in Taro Leaves (Lupulu).
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Ingredients:
500ml coconut cream (full fat is best here)
500g taro leaves, cleaned and stems removed (handling them with care to avoid irritation is key)
1 medium onion, finely chopped
1 tsp sea salt
120ml water (just enough to help steam the taro leaves to perfection)
Method:
Pre-heat your oven to 180°C.
Lay out the taro leaves flat on a clean surface, overlapping them slightly to form a base.
Sprinkle the chopped onion evenly over the leaves, followed by a pinch of salt for seasoning.
Pour the coconut cream over the onions, ensuring it’s spread out to cover the leaves generously.
Carefully fold the leaves over the filling, creating a neat parcel to hold all the other ingredients inside.
Place the parcel in a baking dish, add the water around it to create steam, and cover tightly with foil.
Transfer to the centre of your pre-heated oven and bake for 45 minutes, or until the leaves are tender and the coconut cream has thickened.
Remove from the oven and set aside to rest for 5 minutes before unwrapping to serve, allowing the flavours to meld together.
serve as an accompaniment to barbecued fish or chicken for a taste of Oceania.
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