Entree: Wallis and Futuna – Southern Culinary Region – Lupulu (Baked taro leaf parcels filled with seasoned corned beef simmered in coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 12 large taro leaves, stems trimmed, approx. 1 lb (450 g)
- 2 cans (12 oz / 340 g each) corned beef, shredded
- 2 cups (480 ml) coconut milk
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) grated fresh ginger
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) black pepper
- 2 tbsp (30 ml) water (if needed)
- Banana leaves or aluminum foil for lining (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish and line with banana leaf or foil if using.
2. Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add shredded corned beef to the skillet and stir to combine with onions. Pour 1 cup (240 ml) coconut milk into the pan, reduce heat to low, and simmer until mixture thickens slightly, 8–10 minutes. Stir in lime juice, salt, and pepper. If mixture seems dry, add up to 2 tbsp (30 ml) water.
4. Remove pan from heat and let filling cool slightly. Taste and adjust seasoning.
5. On a clean board, place one taro leaf glossy-side down. Spoon 2–3 tbsp (30–45 ml) of the filling onto the leaf center and fold edges to form a neat parcel. Repeat with remaining leaves and filling, layering parcels in the prepared dish.
6. Pour remaining 1 cup (240 ml) coconut milk over parcels to help steam and keep moist.
7. Cover dish tightly with foil and bake in preheated oven until taro leaves are tender and filling is heated through, 40–50 minutes. Uncover for the last 10 minutes to allow edges to brown slightly.
8. Let rest 5 minutes before serving. Serve parcels with extra lime wedges if desired.