Tongan Coconut Beef... super yummy, super allergy friendly!

When I was in high school, my friend, who is half Tongan, taught my best friend and I how to make lupulu, a Tongan dish which is made with corned beef, coconut milk, spinach, onion, and mayonnaise. He and my best friend are now married, so that's got to be part of it, right?

As I pondered recipes in my recipe box that could be easily converted to being low histamine, plus dairy free, gluten free, soy free, corn free, and generally allergy friendly for people who follow this blog, the lupulu came to mind.

I decided to try it. The picky husband and picky toddler both approved, and I hoovered it down before either of them even finished.

So, yeah, it's really good. It's really easy, too, and requires a minimum of dishes to create, besides being quick.

A great weeknight meal! I'll try serving it with rice next time, too.

Tongan Coconut Beef, or, Lupulu, Reinvented

1 tablespoon oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 lb. ground beef
4-5 kale leaves, stems and spines removed (just the curly leafy parts cut off), cut as desired
1 can full-fat coconut milk
2 egg yolks
1/4 to 1/2 teaspoon citric acid or ascorbic acid powder
(The egg yolks and citric acid help recreate the tanginess and creaminess of the mayonnaise that is left out of this recipe. Plus, Vitamin C helps degrade excess histamine.)

Heat oil in a medium to large skillet, over medium heat and saute garlic and onions until onion is translucent. Add ground beef and cook until no longer pink. Add kale leaves, and cook until leaves are beginning to wilt. Put a lid on the pan and turn the temperature to medium-low. In a bowl, whisk together the coconut milk, egg yolks, and citric acid or ascorbic acid powder. Remove the lid from the pan and pour the sauce over the meat mixture. Stir well to coat everything, put the lid on, and bring to a simmer over medium-low heat. Once simmering, remove the lid, raise heat to medium, and simmer, stirring often, until sauce is as thick as you like. Serve hot, over cooked rice, if desired.