Entree: Niue – Palusami (Young taro leaves filled with coconut cream and aromatics, wrapped and baked until rich and creamy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr

Ingredients

- 12–16 young taro leaves, about 1 lb (450 g) total, rinsed and stems trimmed
- 2 cups (480 ml) canned coconut cream
- 1 can (12 oz / 340 g) corned beef, flaked (optional traditional variation)
- 1 medium onion, thinly sliced (150 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp (30 g) butter or coconut oil, softened
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small lemon or lime for squeezing (optional)
- Banana leaves or aluminum foil for wrapping (no measurement)

Instructions

1. Preheat the oven to 350°F (180°C). If using banana leaves, soften them briefly over a low flame or in hot water so they fold without tearing; otherwise prepare large sheets of aluminum foil.
2. In a bowl, combine coconut cream, sliced onion, minced garlic, softened butter or coconut oil, salt, and pepper. Stir in flaked corned beef if using.
3. Lay out 3–4 taro leaves overlapping to form a square (shiny side down). Spoon a generous portion of the coconut-corned beef mixture into the center of each leaf square, leaving a margin to fold.
4. Fold the leaves over the filling to make a tight parcel, then wrap the parcel in banana leaf or aluminum foil. Repeat to make 4 parcels.
5. Place parcels in a baking dish and bake in the preheated oven for 45–60 minutes, until the leaves are very soft and the filling is bubbling and slightly reduced.
6. Carefully unwrap (watch for steam), squeeze a little lemon or lime over the filling if desired, and serve hot with boiled taro, cassava, or rice.