Honestly the first time I tried this it was like heaven on a plate, the salty tender corned beef in coconut cream sauce is a perfect viand to any steamed rice, its salty, its fatty, its meaty and very savoury, it’s a simple dish that is quite easy to prepare. This dish is common in the Pacific Islands where it can be found in Fiji, Samoa, Tuvalu and even in Hawaii. Usually made with taro leaf with some fillings like corned beef, fish, shrimps and just onions, it is then cooked and baked in the umu / imu.
My Samoan colleague introduced me to this dish and I was so grateful, as this one goes in my top ten dishes I like of all time. Since then me and my other colleagues ask her to order one but today we will be making it at home and see how it compares.
- In a pan melt butter in low heat and cook onions until tender.
- Add the corned beef and coconut milk and cook for 5 minutes.
- Place some taro leaves on a flat surface then place cooked corned beef on top, wrap the corned beef with the remaining taro leaves. Place wrapped corned beef in an aluminium foil then wrap to cover tightly, bake in a 180C preheated oven for 45 minutes then serve.