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 (12 oz.) 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. Variation: 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.