Entree: American Samoa – Central Culinary Region – Luau (Baked taro leaves layered with coconut cream and savory meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 12 young taro leaves (about 1 lb / 450 g), rinsed and stems trimmed
- 12 oz (340 g) canned corned beef, broken into chunks (or 12 oz / 340 g fresh flaky fish or cooked pork)
- 1 medium onion, finely diced (about 6 oz / 170 g)
- 2 cups (480 ml) coconut cream
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 green onions, thinly sliced (about 0.5 oz / 15 g)
- 1 tbsp (15 ml) lime juice (optional)
- Banana leaves or heavy-duty foil for wrapping (optional)

Instructions

1. Preheat oven to 350°F (175°C). If using banana leaves, warm them briefly over a flame or in the oven to make them pliable.
2. Layer 4 taro leaves overlapping on a work surface to form a base. Spread one-third of the diced onion over the leaves, then distribute one-third of the corned beef (or chosen protein) evenly. Spoon one-third of the coconut cream over the filling and season lightly with salt and pepper.
3. Fold the taro leaves over the filling to form a sealed parcel. Repeat to make three parcels using remaining leaves, onion, corned beef, and coconut cream.
4. Wrap each parcel in banana leaf or heavy-duty foil to seal. Place parcels in a baking dish and pour a little water into the dish to keep parcels moist during baking.
5. Bake for 45–60 minutes until taro leaves are very tender and the coconut cream has thickened and infused the filling.
6. Carefully unwrap (watch for steam), sprinkle with sliced green onions and a little lime juice if using. Serve hot with boiled taro, rice, or as part of a communal meal.