Entree: Marshall Islands – Palu Sami (Taro leaves baked in coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) young taro leaves (cleaned and stemmed)
- 2 cups (480 ml) thick coconut cream
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp (5 g) sea salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) lime or lemon juice (optional, brightens flavor)
- Banana leaves for wrapping (or aluminum foil), cleaned and softened
- 1 can (12 oz / 340 g) corned beef, shredded or crumbled (optional, common island variation)

Instructions

1. Prepare the taro leaves: remove thick central stems and any coarse ribs; stack leaves and slice or tear into pieces large enough to form packets. If leaves are very coarse, blanch in boiling water 1–2 minutes and drain to soften.
2. Make the filling by combining the coconut cream, chopped onion, minced garlic, salt, pepper, and lime juice if using. If using corned beef, fold it into the coconut mixture until evenly distributed.
3. Lay a banana leaf flat, place a generous spoonful of coconut-taro filling on the center of a taro leaf piece (or on the banana leaf with a taro leaf covering), fold the taro leaf over the filling to enclose, then wrap the packet in the banana leaf and secure by folding the ends. Repeat until all filling is used.
4. Arrange the wrapped packets in a baking dish or steamer. To bake in a conventional oven, preheat to 350°F (175°C), add a bit of water to the dish, cover tightly with foil, and bake 45–60 minutes until coconut is thickened and leaves are tender. To steam, place packets in a steamer and steam 45–60 minutes.
5. Remove banana leaves (they are fragrant and not eaten) and serve the palu sami hot as a hearty entree alongside rice, breadfruit, or taro.