1 banana leaf
12 young taro leaves
1/2 12 oz. can of corned beef
1/2 chopped onion
1/2 cup thick coconut cream
Spread out banana leaf. Overlap taro leaves on top of banana leaf.
Place the corned beef in the center of the leaves. Add chopped onion. (A
chopped tomato is good also.) Hold taro leaves together so a cup is formed.
Pour in coconut cream. Close the taro leaves around the meat mixture. Fold
banana leaf around the taro leaves. This is “lu”. Tie a banana leaf rib around
the lu to hold it together. Boil or bake for 1 hour.
Variation: Lu may be made with 1/2 lb. of any type of meat; beef,
fish, lamb, or chicken.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
From Breadfruit Bread and Papaya Pie, Collected by Nancy Rody
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 324 kcal 16 % Carbohydrate 11 Gm 4 %
Total Fat 23 Gm 35 % Iron 4.7 Mg 26 %
Saturated Fat 16 Gm 80 % Calcium 21 Mg 2 %
Cholesterol 49 Mg 16 % Vitamin A 2820 IU 56 %
Sodium 577 Gm 24 % Vitamin C 44.5 Mg 74 %
Protein 23 Gm 46 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 3
Milk: 0 Veg: 1.5 Fruit: 0 Bread: 0 Meat: 1
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