Palusami is a Samoan dish of young taro leaves folded around rich coconut cream and cooked until the leaves are completely tender.
A simple onion-seasoned coconut filling is enclosed in stacked leaves, wrapped securely, and baked gently to soften every layer.
Taro leaves contain irritating calcium oxalate when raw, so handle carefully and cook them thoroughly until completely tender.
Serving Suggestions
Serve with boiled or roasted taro, breadfruit, roast meat, or grilled fish.
Recipe Notes
Refrigerate cooked parcels for up to three days and reheat them covered so the leaves do not dry out.
Samoan Palusami with Taro
Tender taro-leaf parcels filled with seasoned coconut cream and baked in the Samoan style.
Ingredients
Equipment
Method
Prepare:
- Heat oven to 350ยฐF (175ยฐC). Mix coconut milk, onion, salt, and pepper.
- Overlap four taro leaves for each parcel with points facing outward. Spoon coconut mixture into the center and fold the leaves over securely.
Bake:
- Place parcels seam-side down in a parchment-lined baking dish. Cover tightly with parchment and foil.
- Bake 70 to 75 minutes until the leaves are very soft and no longer fibrous. Rest covered for 10 minutes.
Cook the Taro:
- While the parcels bake, simmer taro chunks in water for 25 to 35 minutes until completely tender. Drain well.
- Serve one palusami parcel per person with cooked taro.
Nutrition
Notes
- Never taste raw or undercooked taro leaf or taro root.
- Use young, undamaged leaves and keep the parcels tightly covered during baking.
