Entree: Samoa – Palusami (Taro leaf parcels with coconut cream)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 12 large taro leaves, washed and tough stems trimmed (about 12 leaves, approx. 300 g)
- 2 cups (480 ml) thick coconut cream (or the thick top layer from canned fresh coconut milk)
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 tbsp (30 g) butter or coconut oil, cut into small pieces
- 1 tsp (5 g) sea salt, or to taste
- 2–3 banana leaves for wrapping (optional; do not force a measurement)
- Kitchen twine or aluminum foil for securing parcels (optional)

Instructions

1. Preheat oven to 350°F (175°C) if using an oven. If using an umu/earth oven, prepare the hot coals per traditional method. Prepare a baking dish lined with banana leaves or foil if desired.
2. Make the filling by combining the coconut cream, finely chopped onion, butter or coconut oil pieces, and sea salt in a bowl. Stir until evenly mixed.
3. Lay out 2–3 taro leaves, glossy side down, overlapping to form a parcel (use more leaves for a sturdier parcel). Place about 3–4 tbsp (45–60 ml) of the coconut mixture in the center of each parcel (adjust so you have six parcels total).
4. Fold the taro leaves over the filling to make a tight parcel. If using banana leaves, wrap each taro parcel in a banana leaf for extra moisture and to keep juices contained. Secure with kitchen twine or wrap in foil.
5. Place parcels seam-side down in the prepared baking dish. If baking, cover the dish tightly with foil and bake in the preheated oven 1 to 1 1/2 hours, until leaves are tender and coconut has thickened and turned brown around the edges. If using an imu, arrange parcels on hot stones and cover, cooking 1–2 hours depending on heat.
6. Carefully unwrap a parcel and test for doneness—the taro leaves should be soft and the coconut mixture thick and slightly caramelized. Serve hot, either as a main with root provisions or alongside other island dishes.