Pisupo Rice (Corned Beef and Rice) (Raisi mo pisupo)
The Quirky Foodster Team
Ingredients
- Tinned corned beef — 340 g (12 oz tin)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Vegetable oil — 1 tbsp
- Water — 100 ml (1/3 cup + 1 tbsp)
- Cooked white rice, to serve — 4 cups
- Ground black pepper — to taste
Method
- Heat the oil in a frying pan and sauté the onion for 4-5 minutes until softened.
- Add the tomatoes and cook for a further 4-5 minutes, until they break down slightly.
- Break the corned beef into chunks and stir into the pan.
- Add the water and simmer gently for 8-10 minutes, stirring occasionally, until the beef is heated through and the sauce has thickened slightly.
- Season with black pepper and serve hot over freshly cooked rice.
Introduction: Tinned corned beef, known across the Pacific as pisupo, became a household staple in Tuvalu
following changes in trade and diet, and today a simple dish of corned beef simmered with onion and
tomato over rice is one of the most common everyday lunches eaten across the islands, valued for
being quick, filling and reliably available even on the smaller outer islands.
Cultural Background: Tinned corned beef, known across the Pacific as pisupo, became a household staple in Tuvalu
following changes in trade and diet, and today a simple dish of corned beef simmered with onion and
tomato over rice is one of the most common everyday lunches eaten across the islands, valued for
being quick, filling and reliably available even on the smaller outer islands.
Tips: Break the corned beef into chunks rather than mashing it smooth, so the dish keeps some texture. A splash of water loosens the tin's fat into a light sauce that coats the rice nicely.
Variations: Add a chopped chili for extra heat, a popular modern addition. Stir through a handful of shredded cabbage for added freshness and texture. No traditional vegetarian version exists for this specific dish given its reliance on corned beef. Not applicable.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat for 5-6 minutes, adding a splash of water if needed.
FAQs:
Q: Why is tinned corned beef so common in Tuvalu?
A: Its long shelf life makes it especially practical for the outer islands, where fresh meat and refrigeration are limited, and it has become a well-established part of everyday cooking as a result.
Q: Can fresh beef be used instead of tinned corned beef?
A: The tinned product's distinct texture and saltiness are what define this particular dish, though a well-seasoned fresh beef mince can be used for a different, less traditional result.
- Tinned corned beef — 340 g (12 oz tin)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Vegetable oil — 1 tbsp
- Water — 100 ml (1/3 cup + 1 tbsp)
- Cooked white rice, to serve — 4 cups
- Ground black pepper — to taste
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