Entree: Papua New Guinea – National Cuisine – Palusami (Taro leaves filled with coconut cream and seasoned protein, wrapped and cooked until soft)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 12 large taro leaves (approx. mature edible leaves)
- 2 cups (480 ml) thick coconut cream
- 1 can (12 oz / 340 g) canned corned beef, crumbled
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 3 scallions, thinly sliced (about 1.5 oz / 45 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime or lemon juice
- Banana leaves for wrapping (optional)
- Aluminum foil for wrapping if banana leaves are unavailable

Instructions

1. Prepare the taro leaves by washing and trimming the thick stems; blanch leaves in boiling water 1 minute to soften, then drain and set aside.
2. In a skillet, heat the vegetable oil over medium heat, add chopped onion and scallions and sauté until soft, about 4–5 minutes.
3. Add the crumbled corned beef to the skillet and warm through, breaking up large pieces, 3–4 minutes; remove from heat and stir in half of the coconut cream, salt, pepper, and lime juice to combine.
4. Lay one or two taro leaves flat (overlap stems inward) and place about 1/4 cup (60 ml) of the corned beef-coconut mixture in the center; fold leaves around filling to make a sealed parcel. Repeat to make 8 parcels.
5. Place parcels on banana leaves or aluminum foil, pour remaining coconut cream over each parcel (about 2–3 tbsp / 30–45 ml each), wrap securely, and seal.
6. Steam the parcels in a large steamer or simmer in a covered pot over low heat with a little water beneath for 45–60 minutes until leaves are very tender and filling is creamy. Alternatively, bake parcels in a 350°F (175°C) oven for 45–60 minutes.
7. Carefully unwrap and serve hot with boiled root vegetables, rice, or as part of a communal meal.