Lūʻau

What is Lūʻau?

Lūʻau is a group of dishes from Polynesia made with the leaves of the taro plant. The leaves are cooked into a stew or wrapped around fillings to form parcels, sometimes baked or steamed. Coconut milk is a common addition, giving a rich and creamy texture. Meat or fish, such as beef, chicken, pork, lamb, or seafood, are often included, but the basic dish can be vegetarian. The finished dish can range from a thick soup to a dense, cake-like parcel. The flavor is earthy and mild from the taro leaves, with richness from coconut and savory notes from added proteins.

Where does Lūʻau come from?

Taro is one of the oldest cultivated crops, brought to the Pacific Islands by Austronesian peoples around 1300 BC. While the root is widely known, Polynesians also used the leaves and stems as food. Lūʻau and its related dishes developed across the region, adapting to local tastes and available ingredients. Over time, new foods like canned meats and spices were introduced by Westerners and through colonial contact, but taro and coconut remained central. The dish has roots in both daily meals and larger gatherings, with methods evolving from earth ovens to modern kitchens.

How is Lūʻau made?

To prepare lūʻau, taro leaves are cleaned and cooked thoroughly to remove natural irritants. In stews, the leaves are simmered with coconut milk and sometimes onions, garlic, or spices. Meat or fish may be added, either fresh or preserved, and the mixture is cooked until tender. In parcel versions, fillings are wrapped in taro leaves (and sometimes ti or banana leaves), then steamed or baked. In modern times, foil or casserole dishes may replace traditional wrappings. Where taro leaves are scarce, spinach or other greens can be used as substitutes.

How and when is Lūʻau eaten?

Lūʻau is served hot, often as a main dish for lunch or dinner. It can be eaten on ordinary days or at special occasions and religious ceremonies. In Hawaii, it is commonly paired with rice or poi, while in Fiji it may be served with cassava, roti, or chips. In French Polynesia, breadfruit, sweet potatoes, or rice are typical sides. The dish is shared at family meals and larger gatherings, and the style of serving—stew or parcel—varies by region and occasion.

Kinds of Lūʻau

Each island group has its own version. In the Cook Islands, rukau may be stewed or baked, with coconut milk and meats like fish or corned beef. Fiji's rourou can be a stew or stuffed parcel, sometimes pan-fried as patties. French Polynesia's poulet fāfā uses chicken and often substitutes spinach for taro leaves. In Hawaii, lūʻau stew is made with parboiled leaves and meats, while laulau refers to parcels wrapped in ti leaves. Samoa's palusami is a rich parcel with coconut cream and salted beef. Modern adaptations use other greens and wrappings where traditional ingredients are hard to find.

What Lūʻau means

Lūʻau and its related dishes are woven into the daily and festive life of Polynesian peoples. They appear at family gatherings, community feasts, and religious events. The labor of preparing traditional versions, especially for large groups, reflects the importance of sharing food in these cultures. The dish has adapted to changing times, with new ingredients and methods, but remains a symbol of heritage and identity. For many, it is a comfort food that connects them to their ancestral roots.

Questions people ask about Lūʻau

Good reading and sources

• Lūʻau (food) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data