Lu Pulu

Lu Pulu Recipe

No Photo

Have you made this?

 Share your own photo!

Amy Alusa


This is a Tongan dish, a favorite among Tongans and Paalangi (white folks)! It is made with Taro leaves and corned beef, but the Taro leaves are very difficult to get in most areas so we use fresh spinach leaves (large, not baby)in stead of the Taro leaves. If you do find Taro leaves, know that if you are pregnant and have not eaten them before you may have a problem with swelling and itching-I am told. I never had a problem. It is absolutely delicious. Sorry I don't have pictures yet, but will post next time I make this.


★★★★★ 1 vote

20 Min
2 Hr


Add to Grocery List

2-3 bunch
large taro leaves, or large spinach leaves
1 large
can of corned beef (from new zealand is the only one that works)
3 medium
ripe tomatoes (but not soft),diced
1 bunch
little green onions, thinly sliced, include some of the greens
1 can(s)
polynesian style coconut milk
1 c
best foods or hellman's mayonaise

How to Make Lu Pulu


  • 1Take 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!
  • 2Open and flake the corned beef around the middle of the leaves, about the size of an 10" 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.
  • 3Spread out mayonaise in dobs all around. 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 325 degrees for at least 2 hours, but can go 4 if you like.
  • 4This 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 flavors Tongans have not traditionally worried about fat, calories, etc.
  • 5I believe that the Taro leaves NEED to be cooked a long time (at least 2 hours) to loose their sticky, prickly texture, even though it is some times hard for me to cook the spinach that long...I like it so well fresh! But the reality is...that's the way it is done, and the leaves are supposed to be that way. When ready to serve, open very carefully so as not to burn yourself, and scoop it out into desired serving sizes. Have an adventure! It's fantastic! Serve with baked sweet potatoes in 1/2" slices without butter)or boiled potatoes,or some baked Tapioca root, Ufi root or taro root. Search my recipes for Au Tai (Authentic Tongan Fruit Drink) to accompany or finish it off as dessert! Magnificent!

Printable Recipe Card

About Lu Pulu

Course/Dish: Other Main Dishes

Show 3 Comments & Reviews

Easy Homemade Soup Recipes

Easy Homemade Soup Recipes

Kitchen Crew

In my part of the country, one day it's cold the next it's warm. I'm not sure Mother Nature can figure out what season it is. Even if the weather...

9 Superb Stuffed Pepper Recipes

9 Superb Stuffed Pepper Recipes

Kitchen Crew@JustaPinch

Quick, easy and delicious, these stuffed pepper recipes are family tested and approved!

16 Homemade Biscuits And Gravy Recipes

16 Homemade Biscuits and Gravy Recipes

Kitchen Crew@JustaPinch

Who doesn’t love flaky, delicious and slobber-worthy biscuits and gravy recipes? We certainly drool over them. Make these homemade biscuit and gravy recipes right in your own kitchen and enjoy...