Tender mutton or lamb pieces wrapped in taro leaves with coconut cream and onion, then baked or traditionally cooked in an earth oven called an 'umu until the taro leaves are completely soft. Taro leaves must be cooked thoroughly all the way through — eaten raw or half-cooked they are genuinely unsafe.
Layer the taro leaves
Overlap several taro leaves to make a sturdy wrapping base for each parcel.
Season the meat
Season the mutton or lamb pieces with salt and place a portion onto each layered leaf base.
Add coconut cream and onion
Spoon coconut cream and chopped onion over the meat on each leaf base.
Wrap into parcels
Fold the taro leaves tightly around the filling into sealed parcels.
Arrange and bake
Pack the parcels seam-side down into a covered baking dish and bake in a moderate oven until the meat is very tender and the taro leaves are completely soft.
Rest before serving
Let the parcels rest for ten minutes before serving them whole, unwrapped at the table.
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