Lū Sipi

Lū sipi is Tongan lamb wrapped in taro leaves, moistened with coconut cream and baked in an umu, the earth oven.

Lū sipi is a meat dish from Tonga, and it shows how the umu is used for cooking a whole parcel of food at once. The meat is seasoned, laid on taro leaves, bathed in coconut cream and folded into a bundle. The bundle is then baked slowly in the earth oven until the meat is tender.

What it really is

Lamb is the classic meat. Corned beef is also used in many versions, so check the recipe before naming the dish. The filling is seasoned with salt and onion, wrapped in taro leaves and moistened with coconut cream. The leaves cook down around the meat and add an earthy flavour, while the coconut cream keeps the meat moist and mild. The result is soft, tender meat rather than a browned or crisp crust.

How it's served

• Hot, cut open from the baked parcel and portioned.
• Usually part of a larger shared meal.
• The cooked taro leaves are eaten with the meat, not discarded.

How to write it on the menu

• Name the meat. Write "lamb" and add "corned beef" if it is in the filling.
• List coconut cream as an ingredient, since it makes the dish rich and guests often ask about it.
• Say that the dish is wrapped in taro leaves and baked in an umu, so the cooking method is clear.
• Taro leaves must be cooked thoroughly. Raw, they irritate the mouth, so never serve them underdone.