Dish

Kapisi pulu

Kapisi pulu is a flavorful and hearty dish that is perfect for a family dinner or special occasion. The dish is made by cooking corned beef with coconut milk and onions, and then wrapping the mixture in taro leaves. The wrapped mixture is then steamed until the taro leaves are tender and the filling is cooked through. Kapisi pulu is typically served with cassava or yams.

Oceanic cuisine› Polynesian cuisine› Samoan cuisine

Meat Dish› Beef Dish

Origins and history

Kapisi pulu is a traditional Tongan dish that has been passed down through generations. It is typically served during special occasions, such as weddings and funerals. The dish is believed to have originated in Tonga, but it is also popular in other Pacific Island countries.

Dietary considerations

Kapisi pulu is not suitable for vegetarians or vegans. It is also not recommended for individuals who are allergic to coconut or taro.

Variations

There are many variations of Kapisi pulu, including different fillings and cooking methods. Some people prefer to use chicken or fish instead of corned beef, while others like to add vegetables to the filling. The dish can also be baked instead of steamed for a different texture.

Presentation and garnishing

Kapisi pulu is typically presented on a platter with the taro leaves wrapped around the filling. The dish can be garnished with fresh herbs, such as cilantro or parsley.

Tips & Tricks

To ensure that the taro leaves are tender, make sure to steam the dish for at least an hour. You can also add more coconut milk if the filling is too dry.