Silky taro leaves folded around rich coconut cream and onion, then baked until meltingly tender β a Fijian comfort food classic.
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.
Serves 4
Wash taro leaves well. Remove any thick stems. Blanch briefly in boiling water for 2 minutes, then drain and pat dry.
Mix coconut cream with diced onion, garlic, salt, and pepper in a bowl.
Lay 4β5 leaves flat, overlapping them to form a 30 cm round. Spoon 3β4 tablespoons of the coconut mixture in the centre. Fold the leaves tightly around the filling and wrap the parcel securely in foil.
Place parcels on a baking tray and bake at 180Β°C for 40β45 minutes until the leaves are completely tender and the coconut cream has thickened.
Young, tender taro leaves are essential β older leaves can be tough and bitter.
Do not skip blanching if using taro leaves as it reduces oxalates.
Spinach or silverbeet can substitute taro leaves in a pinch.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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 β adjust seasoning slightly upward to compensate.
Store in the fridge for up to 2 days. Reheat in foil in the oven at 160Β°C for 15 minutes.
Palusami originates from a broader Pacific tradition of cooking leaves in coconut cream, shared across Samoa, Tonga, and Fiji. The dish is intrinsically linked to taro cultivation, which has sustained Pacific island communities for over 3,000 years.
No β taro leaves contain calcium oxalate crystals that can cause irritation. Always blanch or cook them thoroughly before eating.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (220g / 7.8 oz) Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.