Tongan Foodie Explorer: Lū
Putting on my explorer hat, I set off to discover the foodie culture of Tonga. With a fork in hand, I’m excited by the delicious foods I’ll enjoy on my mission.
Since childhood, my taste buds have longed for Lū Kapapulu Māsima. It’s a parcel wrapped with taro leaves of tinned corned beef, onion, and coconut cream in the middle, all baked in a ground oven or hot oven. The flavours infuse, and to my stomach Lū Pulu, as it’s also known, is the authentic taste of Polynesia.
I drift off into a dream-like memory of my mother telling me lū is the word given to taro leaves and kapapulu māsima for a tin of corned beef. Kapa is the Tongan word for tinned, pulu for beef and māsima for salt.
The older I grew and the more I explored, I discovered there were many variations of my childhood favourite. The most common, as far as my childhood was concerned, is the Lū Pulu variation. Until my path of rediscovery, I wasn’t aware of the Lū Sipi variety, sipi being the Tongan noun for lamb; or the Lū Puaka version, puaka being the noun for pork or pig. Another not seen as much is Lū Moa, as moa the name for chicken. I once asked if there was a Lū Ika variation, ika being Tongan for fish, but the family member met me with strict, ‘No!’
As a result of this foodie discovery expedition, I now have a small plot in my garden for growing taro. I only use the leaves for the many variations of those delicious childhood favours of the South Pacific island called the Kingdom of Tonga.
Recipe: Lū
500g Beef or Lamb or Pork or Chicken cut into dice-sized pieces
1 Litre Coconut Cream
Ten medium-sized Taro Leaves
1 Onion diced
Salt to season
Method
Step One: Preheat oven 180°C or 350°F for 30 minutes.
Step Two: Combine beef or lamb or pork or chicken into a bowl, add diced onion and season with salt and mix.
Step Three: Layer aluminium foil on lengthways left to right, then layer it again from top to bottom, forming a flat cross. The foil has to be double the length of leaves you are using.
Step Four: Place two taro leaves on the surface of your aluminium foil on top of each other, one with ends pointing left to right and one with ends pointing top to bottom.
Step Five: Take a small serve of the meat mixture, placing it in the centre of the leaves. Push the leaves and foil into the small bowl, so a well is formed.
Step Six: Pour Coconut cream into the centre of the well and season with a pinch of salt.
Step Seven: Fold the leaves into make a parcel and fold the aluminium foil in on top to firmly enough to keep the shape.
Step Eight: Repeat until all leaves and meat are used.
Step Nine: Bake at 180°C or 350°F for 2 hours.