Tonga

Polynesian cooking with meats, fish, roots and coconut milk in the umu oven.

Traditional lu pulu: Tongan taro leaves with beef and onion in coconut cream, baked in the umu

Published on: July 23, 2026

Leonardo Polo

Tonga's Sunday and feast dish: taro leaves (lu) filled with beef (pulu), onion, tomato and coconut cream, wrapped in banana leaf and slowly baked in the stone oven or a regular oven, until the leaf melts into the coconut. With the sipi (mutton) and chicken versions.