Entree: American Samoa – National Cuisine – Lu'au (Taro leaves braised in coconut cream often with meat, wrapped and baked until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) fresh taro leaves, stems removed and washed (may substitute frozen spinach if unavailable)
- 13.5 oz (400 ml) coconut cream (one standard can)
- 1 lb (454 g) canned corned beef, drained and flaked
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, about 6 g, minced
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for sautéing
- 4–6 banana leaves or large foil sheets for wrapping (4–6 leaves)
- 1/2 cup (120 ml) additional coconut cream for drizzling before serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). If using banana leaves, quickly pass them over a low flame or dip in hot water to make them pliable, then trim into largish sheets for wrapping.
2. Lightly sauté the chopped onion and garlic in 2 tbsp (30 ml) vegetable oil over medium heat until soft and fragrant, about 3–4 minutes. Add the flaked corned beef and cook 2 minutes to warm and combine flavors; remove from heat.
3. Blanch the taro leaves in a large pot of boiling water for 1–2 minutes until slightly wilted (this reduces itchiness), then drain and cool. Stack several leaves and slice into manageable pieces if very large.
4. On each banana leaf or foil sheet, spread a few taro leaves to form a base, spoon a portion of the corned beef mixture onto the leaves, then pour about 2–3 tbsp (30–45 ml) coconut cream over the filling and fold the leaves to make a sealed parcel. Repeat to make 4 parcels for 4 servings.
5. Place parcels seam-side down in a baking dish. Pour remaining coconut cream around (not necessarily over) parcels so they steam in the oven. Cover tightly with foil if using banana leaves or seal foil parcels.
6. Bake in the preheated oven for 45–60 minutes, or until the taro leaves are very tender and coconut cream has thickened. Remove and let rest 5 minutes.
7. Serve each parcel opened at the table, drizzling with the optional 1/2 cup (120 ml) additional coconut cream if desired. Lu'au is traditionally enjoyed with steamed taro, rice, or breadfruit.