Lunches
Fijian Palusami Lunch Plate (Taro Leaves with Corned Beef and Coconut Cream)
The Quirky Foodster Team
Ingredients
- 340 g (12 oz) Tinned corned beef
- 1 medium Onion, finely chopped
- 400 ml (1 3/4 cups) Coconut cream
- 1/2 tsp Salt
Method
- Preheat oven to 180°C (356°F).
- Wash taro leaves and pat dry, removing tough stems.
- Mix corned beef with chopped onion and a splash of coconut cream.
- Layer 2–3 taro leaves per parcel, spoon in filling, fold into a bundle and tie or wrap in foil.
- Arrange parcels in a baking dish, pour remaining coconut cream over the top.
- Cover and bake for 1 hour until the leaves are tender and creamy.
- Serve whole parcels with steamed rice or cassava.
Introduction: Palusami is a beloved Pacific dish adapted in Fiji using tinned corned beef, a legacy of wartime rationing and trade, wrapped in taro leaves and baked in rich coconut cream — a filling midday meal in many Fijian households.
Cultural Background: Palusami is a beloved Pacific dish adapted in Fiji using tinned corned beef, a legacy of wartime rationing and trade, wrapped in taro leaves and baked in rich coconut cream — a filling midday meal in many Fijian households.
Tips: Undercooked taro leaves can irritate the throat — ensure full cooking time is respected. Double-wrap parcels in foil if leaves are small to prevent leaking.
Variations: Use tinned tuna instead of corned beef for a lighter version. Add chopped chilli for a spicier filling. Omit corned beef and use extra onion, garlic and coconut cream only.
Storage: Refrigerate parcels for up to 2 days in their coconut cream sauce.
Reheating: Reheat covered in a low oven at 150°C (300°F) for 15 minutes.
FAQs:
Q: Can I use frozen taro leaves?
A: Yes, frozen taro leaves work well and are common outside Fiji; thaw fully before use.
Q: Is Palusami always made with meat?
A: No, a plain coconut-only version is common for lunch too — see variations.
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