Entree: American Samoa – Northern Culinary Region – Lu'au (Baked taro leaves stewed in coconut cream often layered with meat or fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) young taro leaves (lu'au leaves), stems removed and leaves washed
- 12 oz (340 g) canned corned beef, crumbled (or 12 oz (340 g) fresh firm fish, flaked)
- 2 cups (480 ml) thick coconut cream
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 green onions, thinly sliced
- 1 tsp (5 g) salt
- ½ tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lime juice or lemon juice
- 2 tbsp (30 g) butter or coconut oil, cut into small pieces (optional)
- Banana leaves or aluminum foil for wrapping (optional)

Show original ingredient measurements

- 1 lb (450 g) young taro leaves (lu'au leaves), stems removed and leaves washed
- 12 oz (340 g) canned corned beef, crumbled (or 12 oz / 340 g fresh firm fish, flaked)
- 2 cups (480 ml) thick coconut cream
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 green onions, thinly sliced
- 1 tsp (5 g) salt
- ½ tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lime juice or lemon juice
- 2 tbsp (30 g) butter or coconut oil, cut into small pieces (optional)
- Banana leaves or aluminum foil for wrapping (optional)

Instructions

1. Preheat the oven to 350°F (175°C). If using banana leaves, wilt them briefly over a flame or hot water to make them pliable; otherwise tear large sheets of aluminum foil.
2. In a bowl combine the crumbled corned beef (or flaked fish), chopped onion, green onions, salt, pepper, and lime juice. Stir in 1 cup (240 ml) of the coconut cream until evenly moistened.
3. Lay out 4–6 large taro leaves in overlapping layers (or make 4–6 stacks), spoon an even portion of the filling onto the center of each stack, fold leaves up and around to form a sealed parcel. Tuck small pieces of butter or coconut oil on top of the filling inside each parcel if using.
4. Place parcels seam-side down on a baking tray, brush or pour the remaining 1 cup (240 ml) coconut cream over and around them, then cover the tray tightly with foil (or wrap each parcel in banana leaf and foil).
5. Bake for 45–60 minutes until leaves are tender and filling is bubbling and fragrant. For denser taro leaves, bake up to 75 minutes.
6. Unwrap carefully, spoon any cooking liquid over parcels, and serve hot with steamed rice, boiled taro, or as part of a communal meal.