355mL of corned beef (can also use ‘povi masima’ or lamb flaps)
200mL of Kara UHT Coconut Cream
aluminum foil for wrapping
Preheat oven to 350 degrees.
Wash and remove the stems from the taro leaves.
Chop the onion and tomato.
Layer two or three leaves in the palm of your hand.
Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
Top with about 2 heaping tablespoons of corned beef (the ingredient will make about 5-6 packets).
Ladle Kara UHT Coconut Cream on top of it all.
Wrap the taro leaves into a bundle and then wrap and secure with aluminum foil.
Place in a shallow pan and bake for about 1 hour.
Peek into the bundles to make sure the Taro leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked). Cook longer if necessary.
Remove the aluminum foil and serve hot with rice, yams, taro, etc.