Niuean Palusami

About This Recipe

Palusami is shared across Polynesia, but the Niuean version is notable for its simplicity and intensity. Young taro leaves are layered into parcels with a generous filling of coconut cream, onion, and salt, then wrapped tightly in foil and baked until the leaves are meltingly tender and the cream has thickened to a rich sauce inside the parcel. It is opened at the table so the steam and aroma billow out.

Ingredients

Serves 4

• 16 largeyoung taro leaves, stems removed
• 250 mlcoconut cream
• 1 mediumonion, finely diced
• 1 tspsalt
• 1 pinchblack pepper

Instructions

1. 1

   Preheat

   Preheat oven to 180 °C (350 °F). Lay out four large sheets of foil.

2. 2

   Assemble parcels

   Layer 4 taro leaves on each foil sheet, overlapping to form a cup. Mix coconut cream with onion, salt, and pepper. Spoon 3–4 tablespoons of the mixture into the centre of each leaf cup.

3. 3

   Wrap

   Fold the leaves over the filling, then wrap tightly in the foil, sealing all edges to trap steam.

4. 4

   Bake and serve

   Place parcels on a baking tray. Bake for 45–50 minutes. Open at the table — be careful of the steam.

Variations

• •

  Add a small piece of corned beef or canned tuna to the filling for a heartier version.

• •

  Include a slice of chilli inside each parcel.

• •

  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 for up to 2 days. Reheat in foil in a 160 °C oven for 15 minutes.

Frequently Asked Questions