Palusami

About This Recipe

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.

Ingredients

Serves 4

• 12 largeyoung taro leaves (luau), ribs removed
• 400 mlcoconut cream
• 1 mediumonion, finely diced
• 1 tspsalt
• 1 tbspbutter or coconut oil (optional)

Instructions

1. 1

   Preheat

   Preheat oven to 180 °C (350 °F).

2. 2

   Layer leaves

   Lay 3 taro leaves overlapping on a sheet of foil, forming a bowl shape.

3. 3

   Fill

   Combine coconut cream, onion, and salt. Pour a quarter of the mixture into the centre of the leaves.

4. 4

   Wrap

   Fold leaves around the filling, then wrap tightly in foil. Repeat to make 4 parcels.

5. 5

   Bake

   Bake for 45 minutes. Open foil carefully — contents will be very hot — and serve immediately.

Variations

• •

  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.

Storage

Best eaten fresh. Refrigerate leftovers up to 2 days; reheat in oven wrapped in foil.

Frequently Asked Questions