Recipe

Palusami

Young taro leaves wrapped around a rich coconut cream filling, traditionally cooked in the umu (earth oven). A cornerstone of Samoan cuisine.

By admin
Prep time
30 min
Cook time
1 hr
Servings
6

Ingredients

  • 20 young taro leaves (luau) — or substitute Swiss chard if unavailable
  • 2 cups coconut cream (not coconut milk — cream is thicker)
  • 1 onion, finely diced
  • 1 cup corned beef, chopped (traditional, optional)
  • 1 tsp salt
  • Aluminum foil or banana leaves for wrapping

Method

  1. Wash the taro leaves carefully and remove the thick stems. If using chard, trim and blanch briefly.
  2. In a bowl, mix the coconut cream, diced onion, salt, and corned beef if using.
  3. Lay out 4-5 taro leaves in a overlapping circle. Place a generous scoop of the coconut cream mixture in the center.
  4. Fold the leaves over the filling to form a parcel. Wrap tightly in foil or secure with banana leaf strips.
  5. If using an umu: place the parcels on hot stones and cover. If using an oven: bake at 375°F (190°C) for 1 hour.
  6. The palusami is done when the taro leaves are tender and the coconut cream has thickened into a rich, savory custard.
  7. Serve hot. Be careful — the filling will be very hot when first opened.