Palusami is one of Samoa's most iconic dishes. Coconut cream is wrapped inside taro leaves and then wrapped again in foil or more leaves before being baked in an umu (earth oven) or a conventional oven. The result is a rich, silky pudding-like parcel that is eaten with rice or on its own.
Serves 4
Preheat oven to 180 °C (350 °F).
Lay 3 taro leaves overlapping on a sheet of foil, forming a bowl shape.
Combine coconut cream, onion, and salt. Pour a quarter of the mixture into the centre of the leaves.
Fold leaves around the filling, then wrap tightly in foil. Repeat to make 4 parcels.
Bake for 45 minutes. Open foil carefully — contents will be very hot — and serve immediately.
Young taro leaves are less fibrous; if leaves are mature, blanch for 5 minutes first.
Adding corned beef to the filling is a popular Samoan variation.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a can of corned beef for a meaty version.
Use spinach leaves as a substitute if taro leaves are unavailable.
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.
Best eaten fresh. Refrigerate leftovers up to 2 days; reheat in oven wrapped in foil.
Palusami has been cooked in Samoan umu for centuries and remains the centrepiece of fa'aaloalo (respect) feasts and Sunday family gatherings.
No — they contain calcium oxalate crystals and must be cooked thoroughly before eating.
Yes — 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 — 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 (200g / 7.1 oz) · 4 servings total
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