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Lu Pulu

Name: Lu Pulu
Total time: 90 min
Yield: Serves 4
Cuisine: Samoa
Ingredients: 12 sheets (or spinach) Spinach; 1 can Corned beef; 300ml Coconut cream; 1 Onion; A pinch Salt

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Corned beef, onion, and coconut cream wrapped in taro leaves and baked — a Samoan Sunday dish.

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📖 The Story Behind This Dish

Lu pulu is a Samoan dish of corned beef (pulu pisupo), onion, and coconut cream wrapped in young taro leaves and baked in an umu, a stone oven. Canned corned beef is widely loved across the Pacific islands and is essential at to'ona'i, the Sunday feast after church. The leaves turn silky, and the coconut richness and corned beef saltiness are a perfect match.

🌆 Where it's eaten: On a Sunday morning behind a Samoan village home, the umu is uncovered and steam and the scent of coconut rise from banana-leaf parcels.

🥕 Ingredients (serves 4)

Spinach 12 sheets (or spinach)
Corned beef 1 can
Coconut cream 300ml
Onion 1
Salt A pinch

👩‍🍳 Instructions

Finely chop the onion, break up the corned beef, and mix.
Stack 3 taro leaves into a cup shape and fill with the corned beef.
Pour in coconut cream, sprinkle with a little salt, and wrap in the leaves.
Wrap tightly in foil and arrange in an ovenproof dish.
Bake at 180°C for 1 hour.

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