![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/01\/dancing2.jpg\" "\\"dancing2\\"")
<\/a>Music and dancing are very important in Tonga - photo Mike Evans<\/p><\/div>\n
<\/p>\n
Mike\u00a0 shared a couple of favourite recipes from his time in Tonga.<\/p>\n
<\/p>\n
LU SIPI (LAMP FLAPS COOKED IN TARO LEAVES)<\/strong><\/span><\/p>\n … can be done with other sorts of proteins as well. I’ll mention this one because it is a guilty pleasure. I have written on the impact of imported lamb flaps in a critical way, but I love this way of eating them. It may be that there is a lesson here in terms of portion control (though maybe not) … this way of cooking the lamb does not require much meat, and the taro greens are packed with goodness.<\/p>\n Take a portion of the lamb and cut into large bite size. In a large bowl mix with a little onion, shallots, garlic, or similarly savoury vegetable. Season to taste and put aside. Make some coconut cream and put aside.<\/p>\n Lay out a large section of banana leaf (or tin foil if leaf is not available); on top of the leaf make a nest of the taro greens; lay the leaves together to form a bowl, and then spoon the lamb mixture on to the leaves. Cup the leaves into a bowl shape using the underling banana leaves as additional support, and pour coconut cream over top of the mixture (150-250 ml or so to cover the meat). Close the taro leaves to seal the mix in a packet, seal the packet in the banana leaves and tie shut. Cook in the underground oven (called an ‘umu) … if using an oven place the packets into a covered pan with a bit of water in the bottom – the key is that the taro greens must cook in a moist heat. Be sure the packets are sealed … one hour at 170-80 …<\/p>\n Eat with baked or boiled taro, breadfruit, yams, cassava, or sweet potato.<\/p>\n To go heart smart trim the fat off the lamb, dilute the coconut cream with some water.<\/p>\n <\/p>\n ‘OTA ‘IKA<\/strong><\/span><\/p>\n Take a firm white fish fillet (tuna is good) and cut into bite size pieces. Chop some onion and garlic into fine pieces and mix with fish in a bowl. Add citrus juice (say 2 lemons) and marinate for an hour or so. Pour off the lemon, add coconut cream (and maybe some chopped tomato or peppers [capsicum]), season to taste, and serve.<\/p>\n <\/p>\n <\/p>\n