Tongan Lu Pulu

"This was historically cooked on a fire of course, but now it is cooked in the oven. It is cooked for several hours to blend the flavours. Serve with baked sweet potatoes, kumara or some baked Tapioca root, ufi root or taro root. The taste is rich and delicious!" - Ruby, Tāmaki Makaurau / Auckland

• 2-3 bunches of large taro leaves, or large spinach leaves
• 1 can of corned beef, chicken or lamb
• 1 ripe tomato (but not soft), diced
• 1 bunch green onions, thinly sliced, include some of the greens
• 1 can Polynesian style coconut milk (I prefer light coconut milk)
• 1 mayonnaise (optional) and foil

Take two or three sheets of foil and seam them together tightly to make one big huge, tight sheet of foil. Wash and pat dry either the taro or spinach leaves. Place on foil in a fan-type circle with leaves getting closer and closer until the middle is covered with leaves too. Some stems will go over the leaves as you do this, but they are supposed to!

Open and flake the corned beef, chicken or lamb around the middle of the leaves, about the size of a dinner plate. On top of the meat, spread the tomatoes and onions. Bring up two opposing sides of the foil and seal tightly (by folding) and then seal the opposite ends tightly as well.

Bring up the edges of the foil somewhat, and pour the can of coconut milk into the middle. Place on a foil lined baking tray or pan (for easier clean up), and bake in oven at 150 - 180 degrees until cooked.

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