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