Entree: Fiji – Central Culinary Region – Palusami (Taro leaves with coconut cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 12 taro leaves (dalo), trimmed and stacked, approx. 1 lb (450 g) total trimmed weight
- 12 oz (340 g) canned corned beef, crumbled (or substitute 12 oz (340 g) canned tuna / cooked fish)
- 2 cups (480 ml) coconut cream (fresh or canned)
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 1 small tomato, seeded and finely chopped, approx. 3 oz (85 g) (optional)
- 1 small hot chili (scotch bonnet or bird's eye), finely chopped (optional)
- 2 tbsp (30 ml) coconut oil or unsalted butter
- 1 tsp (5 ml) fine sea salt, or to taste
- Banana leaves or extra taro leaves for wrapping (no measurement)

Instructions

1. Blanch the taro leaves in boiling water for 1–2 minutes to remove raw itch, then drain and pat dry; in a bowl combine the crumbled corned beef (or chosen protein), chopped onion, tomato and chili if using, coconut cream, coconut oil, and salt, stirring to a cohesive, moist filling.
2. To assemble, place a heaping spoonful of the filling onto the center of a taro leaf, fold or roll the leaf to enclose the filling and wrap again in banana leaf if available; arrange packets in a baking dish, pour any remaining coconut cream over the parcels, cover tightly with foil or extra leaves, and bake at 350°F (175°C) for 1 to 1¼ hours (or steam/earth-oven cook) until leaves are very tender and filling is set. Serve hot as a hearty main.