Palusami

About This Recipe

Palusami is one of the most beloved dishes in American Samoa. Young taro leaves encase rich coconut milk and onion, then steam inside the leaf packets until silky smooth. This palusami is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 12 largetaro leaves(washed, stems trimmed)
• 1 cancoconut milk(400 ml)
• 1 mediumonion(finely diced)
• 1/2 tspsalt
• 4 piecesbanana leaf or foil(for wrapping)

Instructions

1. 1

   Preheat oven

   Preheat oven to 180°C (350°F).

2. 2

   Assemble packets

   Layer 3 taro leaves into a cup shape on a piece of foil. Add a quarter of the onion and pour in about 1/2 cup coconut milk. Season with salt.

3. 3

   Wrap tightly

   Fold the taro leaves over the filling, then wrap tightly in foil to seal in all moisture.

   A double wrap of foil prevents leaks.

4. 4

   Bake

   Bake for 60 minutes until taro leaves are very tender and coconut milk has thickened into a creamy filling.

Variations

• •

  Add corned beef inside for a heartier version.

• •

  Use spinach if taro leaves are unavailable, though flavor will differ.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate wrapped packets up to 2 days. Reheat in oven at 160°C for 15 minutes.

Frequently Asked Questions