Go Back
–+ servings
Samoan palusami parcels served with cooked taro.

Samoan Palusami with Taro

No ratings yet
Tender taro-leaf parcels filled with seasoned coconut cream and baked in the Samoan style.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Samoan
Calories: 390
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large baking dish
  • Parchment paper
  • Heavy-duty foil
  • Mixing bowl
  • Chef's knife

Method
 

Prepare:
  1. Heat oven to 350°F (175°C). Mix coconut milk, onion, salt, and pepper.
  2. Overlap four taro leaves for each parcel with points facing outward. Spoon coconut mixture into the center and fold the leaves over securely.
Bake:
  1. Place parcels seam-side down in a parchment-lined baking dish. Cover tightly with parchment and foil.
  2. Bake 70 to 75 minutes until the leaves are very soft and no longer fibrous. Rest covered for 10 minutes.
Cook the Taro:
  1. While the parcels bake, simmer taro chunks in water for 25 to 35 minutes until completely tender. Drain well.
  2. Serve one palusami parcel per person with cooked taro.

Nutrition

Calories: 390kcalCarbohydrates: 56gProtein: 7gFat: 18gSaturated Fat: 15gSodium: 610mgFiber: 8gSugar: 4g

Notes

  • Never taste raw or undercooked taro leaf or taro root.
  • Use young, undamaged leaves and keep the parcels tightly covered during baking.