Entree: United States – American Samoa – Palusami

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 45 min

Total 2 hrs

Ingredients

- 18–24 large fresh taro leaves, about 1.5 lb (700 g), stems trimmed
- 1 (12 oz) can corned beef, crumbled, 12 oz (340 g)
- 2 cups (480 ml) coconut cream (or 1 can ~13.5 oz/400 ml plus 1/3 cup/80 ml extra)
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 garlic cloves, minced (approx. 6 g)
- 1 medium tomato, seeded and finely chopped, about 5 oz (140 g) (optional)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) coconut oil or neutral oil
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- 12–16 banana leaves or heavy-duty aluminum foil sheets (for wrapping), optional
- 2 cups (370 g) uncooked jasmine rice
- 3 cups (720 ml) water (for rice)
- 1 tsp (5 g) salt (for rice)
- 2 green onions, thinly sliced, for garnish (approx. 12 g)

Instructions

Short Description:
Traditional Samoan palusami is a savory taro-leaf parcel baked in rich coconut cream; this American Samoa version folds in canned corned beef for a hearty, island-style main served with steamed rice.

Regional Notes:
This American Samoa variation uses fresh taro leaves and locally sourced coconut cream and commonly includes canned corned beef as the protein, reflecting island pantry habits. Unlike some Polynesian versions that are plain vegetable parcels, this rendition is a complete, protein-forward entree often baked in an umu (earth oven) or a conventional oven.

1. Preheat the oven to 375°F (190°C). If using banana leaves, warm them briefly over a low flame or in the oven to make them pliable.
2. Rinse taro leaves well and pat dry. Trim and discard thick stems; reserve any tender stem tips finely chopped if desired. Important: raw taro leaves can irritate the mouth—ensure they are fully cooked.
3. In a medium skillet, heat coconut oil over medium heat. Add chopped onion and garlic and sauté until translucent, about 3–4 minutes. Add chopped tomato (if using) and cook 1–2 minutes more. Stir in crumbled corned beef, 1/2 tsp sea salt, and 1/4 tsp black pepper; cook just to warm and combine, 2–3 minutes. Remove from heat.
4. In a bowl, mix 1 1/2 cups (360 ml) of the coconut cream with the lime juice and the remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
5. Lay out 3–4 taro leaves in an overlapping stack (shiny side down). Spoon a generous layer of the coconut-cream mixture onto the center of the leaves (about 2–3 tbsp/30–45 ml). Top with 2–3 tbsp (30–45 g) of the corned-beef mixture and another 1–2 tbsp (15–30 ml) coconut cream. Fold the leaves over to enclose the filling, forming a neat parcel. Repeat to make 6 parcels (or more smaller parcels), using 3–4 leaves per parcel for strength.
6. Wrap each parcel in a banana leaf or heavy-duty foil (shiny side in if using foil), folding edges to seal. Place parcels seam-side down in a baking dish snugly so they support one another.
7. Pour the remaining 1/2 cup (120 ml) coconut cream over the parcels and into the dish to keep them moist. Cover the dish tightly with foil if not using banana leaves.
8. Bake in the preheated oven until the taro leaves are very tender and the coconut cream has thickened and turned slightly golden, about 60–75 minutes. If using an umu (earth oven), cook until similarly tender—timing will vary.
9. While palusami bakes, rinse the jasmine rice until water runs clear. Combine rice, 3 cups (720 ml) water, and 1 tsp (5 g) salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
10. Remove palusami parcels from the oven and let rest 5 minutes. Carefully open one parcel to check doneness—the leaves should be soft and the filling hot. Garnish parcels with sliced green onions.
11. Serve 1 parcel per person over or alongside a generous scoop of steamed jasmine rice. Offer extra coconut cream or a lime wedge at the table.