Lu Pulu with Talo Loloʻi

By Mele & Ikani Naulu of Foursquare Farms

Serves 4

Ingredients

32 each taro leaves, washed, stems removed

4 cups corned beef, canned (Palm brand recommended)

2 cups white onion, large dice

3 - 13 oz. cans coconut milk

1/4 cup mayonnaise

1/4 teaspoon salt

1 each taro root, peeled, halved and cut into thick slices

Directions

For the Lu Pulu:

Preheat oven 400 degrees.

Place 4 large pieces of foil down on the counter. In the center of each one place a stack of 8 taro leaves.

In the center of each pile of taro leaves place 1 cup corned beef and 1/2 cup onions.

In a small bowl, whisk together 2 cans coconut milk, mayo and salt.

Gather the taro leaves and pull them up to create a pouch (with your corned beef and onions inside). Pour enough of the coconut milk mixture inside to barely cover, pull up the foil around the leaves and close at the top to make a secure pouch. Repeat with the remaining 3 stacks of taro leaves with corned beef. You will divide the coconut milk mixture evenly amongst the 4 pouches.

Place all 4 pouches on a sheet pan and bake 1 1/2 hours.

For the Talo Loloʻi:

In a large saucepan, place the sliced taro root, a pinch of salt and just enough water to cover. Bring to a boil, reduce to a simmer, and cook covered 30 minutes. Add 1 can of coconut milk, stir well and continue cooking covered another 5-10 minutes, until you can insert a knife easily into the taro.

When the lu pulu is finished baking remove them from the oven, open each pouch and empty their contents into a serving dish. Using 2 forks, pull the leaves apart and mix thoroughly with the corned beef. Serve talo loloʻi alongside.

Recipe edited by Sarah Burchard