Kapisi pulu

Kapisi pulu is a famous Tongan dish served at special events and celebrations. Kapisi pulu is similar to lu pulu, except instead of taro leaves, it includes cabbage and tinned corned beef, tomatoes, onions, and coconut cream. These ingredients are blended, then wrapped in cabbage leaves and baked for one to one and a half hours in an oven or an umu. Kapisi pulu is sometimes served with kumala, which is a sweet potato. When the kapisi pulu is ready, the banana leaves are unwound and the interior contents are eaten while still hot.

6 -8 large cabbage leaves; 1 (400 g) can of corned beef; 1 onion, chopped; 1 tomato, chopped; 2 cups of coconut cream; Handful of fresh cilantro, chopped

Instruction:
1. Place the cabbage leaves on foil paper to make a cup shape. It would help to put all these in a round cake tin. Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
2. Wrap the foil around and bake in a moderate oven (350F) for about 1 to 1 1/2 hours.
3. Serve with rice or sweet potatoes.