Lu Pulu

Name: Lu Pulu
Cuisine: Tongan
Ingredients: 1 banana leaf, washed, drained and softened, or a 20-inch length of heavy-duty aluminum foil; 6 collard leaves, washed, drained and softened, stems removed; 14 large spinach leaves, washed, drained and softened, stems removed; 1 cup (approximately 8 ounces) of shark or other firm whitefish fillets, cut into ½-inch-long pieces; 1 cup (approximately 8 ounces) of chicken breast meat, cut into ½-inch-long pieces; ½ medium yellow onion, peeled and coarsely chopped; 1 medium tomato, coarsely chopped; ¼ teaspoon of salt; ¼ teaspoon of freshly ground black pepper; a dash of White Wine Worcestershire sauce (optional); ¼ cup of thick coconut milk or coconut cream; ¼ cup of thick coconut milk or coconut cream; 2 tablespoons of dried, unsweetened coconut flakes; 2 tablespoons of dried, unsweetened coconut flakes

Leaf-Wrapped Chicken and Fish

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

The only kingdom (a constitutional monarchy) remaining in Polynesia, these are the islands that Captain James Cook named “the Friendly Isles” because of the generous hospitality offered to visitors. Historically though, the Tongans were aggressive warriors and engaged in a series of bloody wars with neighboring Fiji.

Tongan feasts are legendary: tables groaning with dishes of chicken, fish, vegetables and pork. (Regarding the last, at one recent monarchial coronation, a whole roast

Ingredients

Oceania
Tonga
Main course
Gluten-free

Ingredients

Method