Entree: American Samoa – National Cuisine – Pisupo (Samoan-style prepared canned corned beef baked with taro leaves and coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 cans (12 oz / 340 g each) canned corned beef (pisupo), opened and roughly shredded
- 10 taro leaves, washed and trimmed (about 1 lb / 450 g total)
- 2 cups (480 ml) canned coconut cream
- 1 medium onion (about 6 oz / 170 g), finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Banana leaves or aluminum foil for wrapping (optional)
- Lime wedges, for serving

Instructions

1. Preheat oven to 350°F (175°C). In a skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until translucent, 4–5 minutes, then add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
2. In a bowl, mash the shredded pisupo lightly with a fork and stir in the sautéed onion and garlic, 1 cup (240 ml) of the coconut cream, salt, and pepper until combined.
3. Lay out two taro leaves (overlap them) or a single large leaf, place a portion of the pisupo mixture in the center (about 1/4 of the mixture per serving), and fold the leaf(s) to enclose the filling. Repeat to make 4 parcels. If leaves are small, use 3–4 leaves per parcel and secure with kitchen twine or wrap in banana leaf or foil.
4. Arrange the parcels in a shallow baking dish. Pour the remaining 1 cup (240 ml) coconut cream around and over the parcels to keep them moist during baking.
5. Cover the dish tightly with foil (or use a lid) and bake for 45–60 minutes, until taro leaves are tender and the filling is hot and slightly set. If you like a browned top, uncover for the last 10 minutes.
6. Let parcels rest 5 minutes, then serve hot with lime wedges and steamed rice or palusami-style with additional taro or breadfruit if desired.