In Samoa, corned beef is called pisupo – which is just means canned food. The dish is traditionally made with young taro leaves and coconut cream wrapped in older taro leaves (the end result looking like a little pouch), which is then baked in an underground oven called an imu, but Samoans who have immigrated to the USA have assured me that spinach makes a fine substitute and a casserole is great if you can’t get the right leaves. As for the coconut cream, you can make this by shaving coconut flesh to produce the thick mixture, if you have time on your hands otherwise canned coconut milk (full fat please) tastes great.