Entree: Tonga – Kapisi Pulu (Corned beef and cabbage in coconut cream)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

- 1 lb (454 g) canned corned beef, crumbled or shredded
- 1 small head cabbage, about 1.5 lb (680 g), cored and roughly chopped
- 1 medium onion (approx. 110 g), thinly sliced
- 2 cloves garlic (approx. 6 g), minced
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 1/2 cup (120 ml) water or light stock
- 2 medium tomatoes (approx. 300 g), chopped
- 1 tbsp (15 ml) soy sauce or 1 tsp (5 ml) salt to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) lime juice (about juice of 1 lime)
- 2 green onions (approx. 20 g), sliced, for garnish (optional)
- 1 small fresh chile, sliced, for heat (optional)

Instructions

1. Heat the oil in a large sauté pan or heavy pot over medium heat. Add the sliced onion and cook until soft and beginning to brown, about 5–6 minutes. Add minced garlic and cook 1 minute more.
2. Add the crumbled corned beef and chopped tomatoes to the pan; stir and cook until the tomatoes break down and the corned beef warms through, about 4–5 minutes.
3. Pour in the coconut cream and water or stock; stir to combine, then add soy sauce (or salt) and black pepper. Bring the mixture to a gentle simmer.
4. Add the chopped cabbage to the pot, pushing it down into the simmering liquid so it wilts. Cover and simmer over low heat for 12–18 minutes, stirring occasionally, until the cabbage is tender but not mushy.
5. Taste and adjust seasoning with more salt/soy sauce or lime juice. If the mixture is too thick, add a splash more water; if too thin, simmer uncovered a few minutes to reduce.
6. Remove from heat, garnish with sliced green onions and sliced chile if using, and serve Kapisi Pulu hot alongside steamed root vegetables, breadfruit, or rice.