Lū (Baked Taro Leaf Parcels) is a traditional Wallisian and Fortunan recipe for a dish of meat, onion and coconut cream baked in taro leaves enclosed in a kitchen foil parcel. The full recipe is presented here and I hope you enjoy this classic Wallisian and Fortunan version of: Baked Taro Leaf Parcels (Lū).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Lū is a classic example of Wallisian and Futunan resourcefulness and deliciousness. It involves wrapping seasoned meat—often pork, chicken, or fish—in taro leaves and then cooking it until tender. The leaves add a subtle earthy flavor and retain the meat’s moisture.
Ingredients:
500g Beef or Lamb or Pork or Chicken cut into fine dice
1l Coconut Cream
10 medium-sized Taro Leaves
1 Onion, diced
Salt to season
Method:
Pre-heat your oven to 180°C (at least 30 minutes before your start cooking).
Combine the beef, lamb, pork or chicken into a bowl, then add the diced onion and season with salt and mix.
Layer aluminium foil lengthways left to right, then layer it again from top to bottom, forming a flat cross. The foil has to be double the length of the leaves you're using.
Place two taro leaves on the surface of your aluminium foil on top of each other, one with ends pointing left to right and one with ends pointing top to bottom.
Take a small portion of the meat mixture, placing it in the centre of the leaves. Push the leaves and foil into the small bowl, so a well is formed.
Pour the Coconut cream into the centre of the well and season with a pinch of salt.
Fold the leaves into make a parcel and fold the aluminium foil in on top to firmly enough to keep the shape.
Repeat until all leaves and meat are used.
Transfer to the centre of your pre-heated oven and bake for 2 hours.
Serve hot from the parcels and accompany with boiled cassava.
)
Click on the image, above to submit to Pinterest.