Lu ulu (taro and cabbage leaves in coconut milk with breadfruit)

Instructions

1. Peel the breadfruit, remove the fibrous core and cut the flesh into large cubes. Boil for 15 minutes in salted water, then drain.
2. Strip the central rib from the taro leaves and rinse them. Rinse and shred the cabbage into rough strips.
3. Finely chop the onion. Soften it in oil in a large pot over medium heat for 5 minutes, until translucent.
4. Add the crumbled corned beef and brown it for 5 minutes, breaking it up with a spoon.
5. Layer the taro leaves over the meat, then the cabbage, and cover. Let the leaves wilt for 5 minutes over low heat.
6. Pour in the coconut milk, add the breadfruit, salt and pepper. Cover and simmer gently for 45 minutes, stirring now and then so the milk doesn't catch.
7. Check that the leaves are very tender and the sauce has reduced and thickened. Adjust the seasoning and serve hot with rice.