We used to eat a lot of Taro/yam roots. leaves and shoot. This is Fijian Seina, a rolled Taro leaf.
They layer Taro leaves with dahl rolling it tightly. Then tie
with a string and steam for about 30 to 40 minutes. Remove string, cut
into 1/2 inch slices and deep fry in good quality oil (preferably olive
oil) a couple of minutes each side or until slightly golden.