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Lu –Taro Leaves Parcel (Tonga)

This tasty taro leaves parcel dish is baked in the oven and normally eaten with green banans or taro. There are many variations and this one is a Tongan recipe from the Heart Foundation that has beef and uses lite coconut cream for a healthier option. 


  • 5 - 6 medium-sized taro leaves
  • ½ cup lean beef or ½ of a 12oz can corned beef, with fat drained off 
  • 1 onion, finely diced
  • ½ cup lite coconut cream
  • Aluminium foil


  1. Remove the stalks from the taro leaves. Rinse under running water and shake dry
  2. Layer 5–6 taro leaves, so they overlap each other to form a leak-proof circular shape on a large square piece of aluminium foil
  3. Place about ½ cup of meat in the centre of the leaf and add the onion
  4. Gather up the edges of the taro leaves to create a bowl then pour in the coconut cream
  5. Close up the taro leaves to form a parcel
  6. Place the taro parcel onto the aluminium foil and quickly close to form a tight ball
  7. Place in an oven tray and bake at 200°C for 1 hour, or cook in an umu (hangi or underground oven)
  8. Serve with green bananas or taro