Entree: American Samoa – Northern Culinary Region – Palusami (Taro leaves filled with coconut cream and onion, often combined with corned beef or fish and baked until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 12 large taro leaves, washed and stems trimmed
- 2 cups (480 ml) coconut cream
- 1 large onion, thinly sliced (about 5 oz / 140 g)
- 8 oz (225 g) canned corned beef, crumbled (optional traditional addition)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) grated fresh coconut or breadcrumbs (optional, for texture)
- Banana leaves or foil for wrapping (optional)

Instructions

1. Preheat oven to 375°F (190°C). If using banana leaves, wilt them briefly over a flame or in a hot oven to make them pliable. Alternatively line baking dish with foil.
2. Prepare filling: in a bowl combine coconut cream, sliced onion, oil, salt, pepper, and grated coconut or breadcrumbs if using. If adding corned beef, stir the crumbled corned beef into the mixture.
3. Assemble palusami: lay 2–3 taro leaves overlapping on a work surface with the glossy side down. Place 3–4 tbsp of the coconut filling in the center. Fold the leaves over the filling to create a tight parcel and secure by folding edges under. Repeat to make 6 parcels.
4. Wrap and bake: place parcels seam-side down in a baking dish. If desired, wrap each parcel in banana leaf or foil to keep moisture. Pour any remaining coconut mixture around parcels. Cover the dish tightly with foil.
5. Cook until tender: bake in preheated oven 45–60 minutes until taro leaves are soft and filling is bubbling. If cooking in an earth oven (umu) or steaming, cook until leaves are silky and filling has thickened.
6. Serve warm: let parcels rest 5 minutes, then open and serve as a main course alongside rice or root vegetables. Palusami is traditionally eaten by scooping filling with taro leaf pieces.