Lu pulu

Lu pulu is a Tongan meal made of taro leaves, coconut milk, onions, tomatoes, and tinned corned beef from New Zealand, which is frequently imported. The contents are wrapped in taro leaves, and the whole thing is wrapped in aluminum foil or banana leaves and baked for about 2 hours in the oven. The dish should be served hot, with rice or yams as a side dish. The people of Tonga, as well as any visitors who try it, adore it. For a delicious taste, the meal is baked and served hot.

1 large onion, chopped; 1 medium tomato, chopped; 1(12 ounces) can of corned beef (New Zealand brands preferred); 8 ounces frozen package coconut milk, thawed; aluminum foil, and or banana leaf, for wrapping

Instruction:
1. Preheat the oven to 350 degrees.
2. Wash and remove the stems from the lu'au leaves.
3. Chop the onion and tomato.
4. Thaw or make the coconut milk.
5. Layer two or three leaves in the palm of your hand.
6. Place a heaping tablespoon or so of onion and tomato into the centre of the leaves.
7. Top with about 2 heaping tablespoons of corned beef (one can make about 5-6 packets).
8. Ladle about 1/4 cup of coconut milk on top of it all.
9. Wrap the lu'au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil.
10. Place the lupulu in a shallow pan and bake for about 1 hour.
11. Peek into the bundles to make sure the lu'au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked).
12. Cook longer if necessary.
13. Remove from the aluminum foil and serve hot with whatever sounds nice--rice, yams, taro, etc.