Traditional Tonga Umu: Slow-Cooked Lamb in Taro Leaves"

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

coconut cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lighter and less expensive.

Prepare the umu pit by digging a shallow hole in the ground.

Gather stones and heat them in a fire until they are red hot.

Line the bottom of the pit with banana leaves.

Place the hot stones in the pit, creating a base for cooking.

Layer taro and sweet potato on top of the stones.

Add marinated pork, chicken, or fish over the vegetables.

Sprinkle with salt, pepper, and herbs for flavor.

Cover the food with more banana leaves to trap steam.

Add a layer of wet burlap or cloth to keep moisture in.

Cover everything with soil to create an airtight seal.

Cook for several hours until the food is tender and infused with flavor.

Uncover the umu and serve the food hot with coconut cream.

Cooking Techniques

Spice Level:

Allergens