Palusami (Taro Leaves with Corned Beef and Coconut Cream)
The Quirky Foodster Team
Ingredients
- Large Fresh taro leaves, tough stems removed — 20
- Tinned corned beef — 200 g (7 oz)
- Onion, finely chopped — 1
- Coconut cream — 400 ml (1 3/4 cups)
- Fine salt — 1 tsp
- Banana leaves or foil, for wrapping
Method
- Preheat the oven to 180°C (350°F).
- Layer several taro leaves together, overlapping slightly, to create a sturdy base for wrapping.
- Mash the corned beef lightly and mix with the chopped onion.
- Spoon the corned beef mixture into the centre of the layered taro leaves.
- Pour over half the coconut cream and season lightly with salt.
- Fold the taro leaves tightly over the filling to form a sealed parcel, then wrap in banana leaf or foil and tie securely.
- Place the parcel in a baking dish and bake for 50-60 minutes, until the taro leaves are completely tender.
- Unwrap carefully, pour over the remaining coconut cream, and serve hot.
Introduction: Palusami, taro leaves filled with a rich coconut cream mixture and baked until tender, is shared across
much of the Pacific but is thoroughly embraced in Tuvalu, where corned beef is often folded into the
filling alongside onion.
Cultural Background: Palusami, taro leaves filled with a rich coconut cream mixture and baked until tender, is shared across
much of the Pacific but is thoroughly embraced in Tuvalu, where corned beef is often folded into the
filling alongside onion. Traditionally cooked in an underground earth oven called an umu, it remains
one of the country's most beloved everyday and celebratory dishes.
Tips: Use several overlapping layers of taro leaf, as a single layer is likely to tear under the weight of the filling. Make sure the taro leaves are fully cooked through, as undercooked taro leaf can cause an unpleasant itching sensation in the throat.
Variations: Replace the corned beef with flaked cooked fish for a lighter version. Add a little curry powder to the filling for a modern variation enjoyed in some households. Replace the corned beef with mashed pulaka or extra onion for a vegetarian filling. Fully vegan when made with a vegetable filling and no corned beef, as coconut cream and taro leaves are naturally plant-based.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered dish in a 160°C (320°F) oven for 20 minutes, or steam for 10-12 minutes.
FAQs:
Q: Can spinach be used if taro leaves are unavailable?
A: Yes, spinach is a commonly used substitute outside the Pacific, though it cooks much faster and gives a noticeably different, softer texture.
Q: Why must taro leaves be cooked thoroughly?
A: Raw or undercooked taro leaves contain natural compounds that can cause an itchy or irritated throat, so thorough cooking is essential.
- Large Fresh taro leaves, tough stems removed — 20
- Tinned corned beef — 200 g (7 oz)
- Onion, finely chopped — 1
- Coconut cream — 400 ml (1 3/4 cups)
- Fine salt — 1 tsp
- Banana leaves or foil, for wrapping
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