Palusami
Tender taro leaves baked in bundles with thick coconut cream, onion, and a hint of lemon — a simple yet rich Samoan dish.
Ingredients
- young taro leaves30 pcs
- coconut cream750 ml
- onion1 pcs
- lemon juice30 ml
- salt1 to taste
Instructions
Take 30 young taro leaves, remove the tough stems and central veins, rinse the leaves and pat dry.
Mix 750 ml coconut cream, finely chopped onion, 30 ml lemon juice, and salt to taste.
For each bundle, layer 5–6 taro leaves in your palm, overlapping them to form a cup; place about 150 ml of the coconut mixture in the center.
Fold the edges of the leaves up and wrap tightly to seal in the filling so the coconut cream doesn't leak out; repeat to make five bundles.
Transfer the bundles to an ovenproof dish, cover with a lid or wrap tightly in foil, and bake at 200°C for about 60 minutes, until the taro leaves are completely soft.
Let the palusami rest for 5 minutes, then serve hot as a side dish with taro, breadfruit, or green bananas.
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