Entree: Fiji – Palusami (Taro leaves filled with coconut cream and often meat, wrapped and baked)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 12 large taro leaves (about 1 lb / 450 g total), washed and stems trimmed
- 12 oz (340 g) canned corned beef, shredded
- 2 cups (480 ml) coconut cream
- 1/2 cup (120 ml) extra coconut milk for the baking dish
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 cloves (6 g) garlic, minced
- 1 small red chili, finely chopped (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- Banana leaves or heavy-duty aluminum foil for wrapping

Instructions

1. Preheat the oven to 350°F (175°C). If using banana leaves, warm them briefly over a flame or in the oven to make them pliable.
2. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic and chili and cook 1 minute more.
3. Add the shredded corned beef to the skillet and break it up, cooking until warmed and combined with the aromatics, about 3–4 minutes. Remove from heat and stir in 1 cup (240 ml) of the coconut cream, salt, and black pepper.
4. Lay a taro leaf flat, glossy side down. Spoon about 2–3 tbsp (30–45 ml) of the corned beef and coconut mixture into the center of each leaf. Fold the sides over the filling and roll into a neat parcel. Repeat with remaining leaves and filling.
5. Arrange the parcels seam-side down in a single layer in a baking dish. Pour the remaining 1 cup (240 ml) coconut cream mixed with 1/2 cup (120 ml) coconut milk over and around the parcels. Cover tightly with banana leaves or foil.
6. Bake in the preheated oven for 50–70 minutes, until the taro leaves are very tender and the filling is hot and set. If using an earth oven or umu, cook until parcels are tender and fragrant.
7. Let rest 5 minutes before unwrapping. Serve hot with steamed rice or cassava.