A traditional Samoan dish of wrapped bundles of taro leaves with a coconut and onion filling. Sometimes made with chicken or fish along with the coconut. Very similar to our Hawaiian lau lau, this particular version is made with corned beef.
- 12 large pieces ti leaves, center rib removed
- 2 bunches (50 leaves) taro leaves, washed
- 1 tsp. alaea salt
- 2 (12 oz.) cans corned beef
- 1 medium onion, diced
- 1 can coconut milk
- 6, 12” pieces aluminum foil
- In a shallow dish; place one ti leaf across another.
- Remove stems and tough veins from taro leaves.
- Arrange 8-10 leaves alternately on each set of ti leaves; sprinkle with salt.
- Divide corned beef into 6 portions; place onto taro leaves.
- Top with onions. Working one at a time, pour approximately ¼-1/3 cup of coconut milk onto corned beef; fold leaves over each other; keeping coconut milk in.
- Bring ti leaf ends tightly; tie leaf ends together with stems or string. Wrap tightly with foil.
- Repeat. Place in steamer over medium heat; steam 2 hours.
- Place in a baking pan; place in a larger pan with 1-inch of water. Cover; bake in pre-heated 350 degree oven 1 ½ hours.
How To Serve:
- Serves 6.