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.
Equipment
- Large baking dish
- Parchment paper
- Heavy-duty foil
- Mixing bowl
- Chef’s knife
Ingredients
Parcels
- 24 large young taro leaves stems removed
- 2 cups full-fat coconut milk
- 1 medium yellow onion very finely chopped
- 1 1/2 tsp fine salt
- 1/2 tsp black pepper
For Serving
- 2 lb taro root peeled and cut into chunks
- 6 cups water for boiling taro
Instructions
Prepare:
- Heat oven to 350°F (175°C). 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.
Notes
- Never taste raw or undercooked taro leaf or taro root.
- Use young, undamaged leaves and keep the parcels tightly covered during baking.
Nutrition
Calories: 390kcalCarbohydrates: 56gProtein: 7gFat: 18gSaturated Fat: 15gSodium: 610mgFiber: 8gSugar: 4g