Entree: American Samoa – Northern Culinary Region – Faiai Eleni (Baked taro-leaf parcels filled with coconut cream and fish, a traditional Samoan baked leaf entree)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 10 large taro leaves (about 12–15 oz / 350–425 g total), stems removed and rinsed
- 1 lb (454 g) firm white fish (tuna, snapper, or mahi-mahi), cut into 8–10 pieces
- 2 cups (480 ml) thick coconut cream
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 green onions, sliced (about 1 oz / 30 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small lime, juice only (about 1 tbsp / 15 ml), optional
- 2 tbsp (30 g) butter or coconut oil, cut into small pieces
- Banana leaves or foil for wrapping (optional)

Instructions

1. Preheat the oven to 375°F (190°C). If using banana leaves, soften them briefly over a flame or hot water so they are pliable.
2. Season the fish pieces with salt, pepper, and lime juice (if using). Set aside to marinate while assembling parcels.
3. Lay two taro leaves overlapping on a work surface to form a roughly square parcel. Place a portion of sliced onion and a spoonful of minced garlic in the center.
4. Place 2 pieces of fish on the onions, spoon 3–4 tbsp (45–60 ml) coconut cream over the fish, and top with a few slices of green onion and a small pat of butter or coconut oil.
5. Fold the taro leaves tightly around the filling to enclose it, then wrap in a softened banana leaf or foil to seal. Repeat to make 4 parcels.
6. Arrange parcels in a shallow baking dish, spoon remaining coconut cream over the top of each parcel so leaves are well coated, and cover the dish tightly with foil.
7. Bake 45–60 minutes until taro leaves are tender when pierced and the fish is cooked through; if you have an umu (earth oven), these can be cooked there for a smoky traditional finish.
8. Carefully unwrap parcels and serve hot with steamed rice, boiled taro, or breadfruit on the side.