Palusami for To’ona’i Sunday Feast
The Quirky Foodster Team
Ingredients
- Young taro leaves, stems removed — 30
- Coconut cream — 750 ml (3 cups)
- Onions, finely chopped — 2
- Salt — 1 1/2 tsp
- Canned corned beef, broken into chunks (optional) — 300 g (10 oz)
Method
- Preheat the oven to 180°C (350°F).
- Layer several taro leaves together to form sturdy parcel bases.
- Spoon coconut cream, chopped onion, salt and corned beef if using into the centre of each.
- Fold the leaves over to fully enclose the filling.
- Place the parcels seam-side down in a large baking dish.
- Bake for 70-80 minutes until the leaves are tender and the coconut cream has thickened.
- Serve warm as part of the to'ona'i spread.
Introduction: A larger, more generous version of palusami prepared for the traditional Sunday to’ona’i family feast.
Cultural Background: To’ona’i is the customary Sunday family feast following church service, and palusami — taro leaves filled with coconut cream — is one of its essential dishes, often made in greater quantity to share among extended family.
Tips: Prepare extra parcels for a larger family gathering, as palusami is often the first dish to run out at to’ona’i. Use only young, tender taro leaves for the best texture.
Variations: Some families use canned mackerel instead of corned beef for a different flavour; a vegetarian version omits meat entirely.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered dish in a low oven until warmed through.
Nutrition: Approx. 320 kcal, 8 g protein, 8 g carbohydrate, 28 g fat per serving.
FAQs:
Q: What is to’ona’i?
A: The traditional Samoan Sunday family feast held after church, typically the largest meal of the week.
Q: Why is meat sometimes added to palusami?
A: It makes the dish more substantial and is a common variation for special family feasts, though the plain coconut version is equally traditional.
- Young taro leaves, stems removed — 30
- Coconut cream — 750 ml (3 cups)
- Onions, finely chopped — 2
- Salt — 1 1/2 tsp
- Canned corned beef, broken into chunks (optional) — 300 g (10 oz)
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