Samoan Palusami
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The Tale of Samoan Palusami
Story updated
Palusami, taro leaves parceled with coconut cream and cooked in the umu earth oven, is a central dish at Samoan feasts and a tradition shared broadly across Polynesia. Its preparation, wrapping and slow-cooking taro leaves until tender, reflects generations of shared Pacific Island cooking technique.
Ingredients
Scale:· 6 servings
- 20 young taro leaves
- 2 cups coconut cream
- 1 small onion, chopped
- 1 small piece fresh ginger, grated (optional)
- Salt, to taste
- Foil or banana leaves, for wrapping
Instructions
- 1Preheat oven to 350°F.
- 2Rinse the taro leaves and layer several together to form a sturdy base for the parcel.
- 3Mix the coconut cream, onion, ginger, and salt in a bowl.
- 4Spoon the coconut cream mixture into the center of the layered leaves.
- 5Fold the leaves over tightly to enclose the filling, then wrap in foil or banana leaves.
- 6Place seam-side down in a baking dish and bake for 50-60 minutes until the leaves are tender.
- 7Unwrap and serve hot as a side dish.
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