“Recipes from Tonga,” Friend, Oct. 1972, 38
Cut a watermelon in half and scrape the red watermelon out with a spoon. Remove seeds and combine watermelon pulp and juice with 2 cups of coconut milk, 1/2 pound of shredded coconut, and a little sugar. You may also want to add crushed pineapple. Pour mixture in watermelon shell and use it as a punch bowl.
1 can corn beef (separate with fork)
taro leaves or 1 ten-ounce package of fresh spinach
2 cups coconut milk (may be purchased in health food stores)
banana leaves (or aluminum foil if banana leaves are not available)
Criss-cross banana leaves or two large sheets of aluminum foil in a large baking dish. Spread the taro or spinach leaves on top. Add corn beef, onions, salt, and coconut milk. Fold up and seal tightly so milk will not escape. Bake at 350º for 45 minutes to 1 hour. Serve with sweet potatoes.
Note: Both ripe and green bananas are eaten in Tonga. Green bananas are boiled in coconut milk and served similar to rice or potatoes in other countries.