Palusami (Taro Leaves with Coconut Cream)

About This Recipe

Palusami is one of the most beloved dishes across the Pacific islands, appearing at every Fijian feast from humble family dinners to lavish ceremonial lovo. Young taro leaves are gathered fresh, their slight earthiness mellowing beautifully as they slow-cook in a pool of thick coconut cream seasoned with finely chopped onion. Traditionally baked inside the lovo pit wrapped in aluminium foil or banana leaf, palusami can also be made at home in the oven. The result resembles a rich, creamy spinach parcel with the distinct mineral note of taro.

Ingredients

Serves 4

• 20young taro leaves (or spinach as substitute)
• 400 mlthick coconut cream
• 1large onion, finely diced
• 1 tspsalt
• 1 tspblack pepper
• 2 clovesgarlic, minced (optional)

Instructions

1. 1

   Prepare leaves

   Wash taro leaves well. Remove any thick stems. Blanch briefly in boiling water for 2 minutes, then drain and pat dry.

2. 2

   Make filling

   Mix coconut cream with diced onion, garlic, salt, and pepper in a bowl.

3. 3

   Assemble parcels

   Lay 4–5 leaves flat, overlapping them to form a 30 cm round. Spoon 3–4 tablespoons of the coconut mixture in the centre. Fold the leaves tightly around the filling and wrap the parcel securely in foil.

4. 4

   Bake

   Place parcels on a baking tray and bake at 180°C for 40–45 minutes until the leaves are completely tender and the coconut cream has thickened.

Variations

• •

  Add cooked canned tuna to the coconut cream for a heartier version.

• •

  Stir finely grated fresh ginger into the coconut cream for warmth.

• •

  Use banana leaves instead of foil for an authentic smoky aroma.

• •

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

Storage

Store in the fridge for up to 2 days. Reheat in foil in the oven at 160°C for 15 minutes.

Frequently Asked Questions