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Tonga

Lū is the Tongan word for the edible leaves of the taro plant (called talo in Tonga), as well as the traditional dish made using them. This meal is still prepared for special occasions and especially on Sunday. The dish consists of chopped meat, onions, and coconut milk wrapped in a number of taro leaves (lū talo). This is then wrapped traditionally in a banana leaf (nowadays, aluminum foil is often used) and put in the ʻumu to cook. It has a number of named varieties, dependent on the filling:

Oceanian Atolls

The islands situated along the border of the three main parts of Oceania (Polynesia, Micronesia and Melanesia) are more prone to being atolls rather than volcanic islands (most prominently Tuvalu, Tokelau, and Kiribati). As a result of this, Taro was not a part of the traditional diet due to the infertile soil and have only become a staple today through importation from other islands (Taro and Cassava cultivars are usually imported from Fiji or Samoa). The traditional staple however is the Swamp Taro known as Pulaka or Babai, a distant relative of the Taro but with a very long growing phase (3–5 years), larger and denser corms and coarser leaves. It is grown in a patch of land dug out to give rise to the freshwater lense beneath the soil. The lengthy growing time of this crop usually confines it as a food during festivities much like Pork although it can be preserved by drying out in the sun and storing it somewhere cool and dry to be enjoyed out of harvesting season.