Entree: American Samoa – National Cuisine – Palusami (Taro leaf parcels filled with coconut cream and savory fillings then baked or steamed until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 12–16 large taro leaves, stems trimmed (use only mature, non-irritating inner leaves)
- 2 cups (480 ml) fresh coconut cream or canned coconut cream
- 1 medium onion, finely diced — about 5 oz (150 g)
- 2 cloves garlic, minced — about 0.3 oz (8 g)
- 12 oz (340 g) canned corned beef, crumbled (optional traditional addition) or 12 oz (340 g) cooked flaky fish, flaked
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1–2 tbsp (15–30 ml) lime or lemon juice (optional)
- Banana leaves or aluminum foil for wrapping (optional, for baking in oven)

Instructions

1. Preheat oven to 350°F (175°C) if baking; alternatively prepare a steamer or prepare an earth oven if available. Rinse taro leaves well and remove coarse central veins if large so leaves wrap flat.
2. In a mixing bowl combine coconut cream, diced onion, minced garlic, crumbled corned beef or flaked fish, salt, pepper, and lime juice if using. Taste and adjust seasoning; the mixture should be savory and slightly creamy.
3. Lay one or two taro leaves flat (smooth sides facing out) and place about 1/3–1/2 cup (80–120 ml) of the coconut-protein mixture in the center. Fold edges to form a neat parcel; if leaves are small, use two leaves per parcel. Repeat to make 8–10 parcels.
4. Wrap each parcel in a banana leaf or heavy-duty aluminum foil to seal. Arrange wrapped parcels in a shallow baking dish or steamer basket.
5. To bake: place dish in oven and bake for 50–75 minutes until the taro leaves are tender and the filling is bubbling and thickened. To steam: steam parcels over boiling water for 60–75 minutes until tender.
6. Remove from heat, let rest a few minutes, then unwrap carefully. Serve hot as a main course—Palusami is traditionally enjoyed with boiled taro, breadfruit, or rice.