Entree: American Samoa – Central Culinary Region – Faiai Eleni (Baked taro-leaf parcels of coconut cream with tuna, wrapped in banana leaf)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) fresh firm white tuna or other firm fish, skinned and cut into 8 portions
- 8–10 large taro leaves (lu), washed and tough stems trimmed
- 2 cups (480 ml) thick coconut cream
- 1 cup (240 ml) light coconut milk
- 1 medium (about 6 oz / 170 g) onion, finely sliced
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2–4 banana leaves, cleaned and warmed for wrapping (optional but traditional)
- 2 tbsp (30 ml) melted coconut oil or vegetable oil

Instructions

1. Preheat oven to 350°F (175°C). If using an umu (earth oven), heat stones or coals and prepare leaves for wrapping as per traditional method.
2. In a bowl combine coconut cream, coconut milk, sliced onion, minced garlic, salt, pepper, and lime juice. Stir until blended.
3. On a flat surface lay one taro leaf (smooth side up) and place a portion of fish in the center. Spoon about 1/3 cup (80 ml) of the coconut mixture over the fish. Fold the leaf around the fish to form a sealed parcel. Repeat with remaining leaves, fish portions, and coconut mixture.
4. If using banana leaves, place each taro parcel on a banana leaf square, fold and tie or secure with kitchen twine. Brush each parcel with melted coconut oil.
5. Arrange parcels in a shallow baking dish with a little water in the bottom to generate steam. Cover tightly with foil or an additional banana leaf and bake for 45–60 minutes until taro leaves are tender and fish is cooked through. In an umu, place parcels among hot stones and cover, cooking 1–1.5 hours.
6. Carefully unwrap and transfer to a serving platter. Serve hot with steamed taro, breadfruit, or rice.