Pisupo Fa'alifu (Corned Beef with Coconut Cream)
Canned corned beef simmered with onion and coconut cream into a rich, savory stew, usually eaten with taro, rice, or breadfruit. It's an everyday dish born from tinned goods brought by trading ships in the 20th century.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Medium saucepan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 32
- carbs
- 6
- protein
- 16
- calories
- 380
Instructions
- 1
Break the corned beef into large chunks directly in a saucepan.
- 2
Add the sliced onion. Place the saucepan on the burner over medium heat.
- 3
Pour in the coconut cream. Stir gently to mix everything together.
- 4
Bring the sauce to a gentle simmer, keeping it below a hard boil.
- 5
Cook uncovered for 10-15 minutes, stirring occasionally, until the sauce is slightly thickened.
- 6
Season with black pepper to taste. Serve hot.
Chef's tips
Break the corned beef into big chunks instead of mashing it completely so it stays chunky in the sauce.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stove over low heat to avoid the coconut cream splitting.
Common mistakes to avoid
- •Boiling the coconut cream too hard, which makes it separate and get oily.
- •Adding extra salt, since canned corned beef is already very salty.
Serving suggestions
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