Palusami

Name: Palusami
Yield: 1
Cuisine: Samoa
Ingredients: Young taro leaves, stems removed — 20; Coconut cream — 500 ml (2 cups); Onion, finely chopped — 1; Salt — 1 tsp; Small onion, whole (optional, for centre) — 1

The Quirky Foodster Team

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Servings

Ingredients

Young taro leaves, stems removed — 20
Coconut cream — 500 ml (2 cups)
Onion, finely chopped — 1
Salt — 1 tsp
Small onion, whole (optional, for centre) — 1

Method

Preheat the oven to 180°C (350°F).
Layer several taro leaves together to form a sturdy parcel base.
Spoon coconut cream, chopped onion and salt into the centre.
Fold the leaves over to fully enclose the filling, forming a parcel.
Place the parcels in a baking dish, seam-side down.
Bake for 60-75 minutes until the leaves are tender and the coconut cream has thickened.
Serve warm, straight from the parcel.

Introduction: Young taro leaves parcelled around coconut cream and onion, then baked or steamed until tender.

Cultural Background: Palusami is one of Samoa’s most iconic dishes, traditionally cooked in an umu (earth oven) wrapped in banana leaves, and remains a centrepiece of Sunday to’ona’i feasts and family gatherings.

Tips: Use only young, tender taro leaves, as older leaves can be tough and take longer to soften. Double-wrap the parcels if the leaves are thin to prevent leaking.

Variations: Add small pieces of corned beef or salted meat inside the parcel for a heartier version; some households add a whole small onion in the centre for a more intense flavour.

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 or steamer until warmed through.

Nutrition: Approx. 280 kcal, 5 g protein, 8 g carbohydrate, 26 g fat per serving.

FAQs:

Q: Can spinach substitute for taro leaves?

A: Spinach can be used in a pinch, though the flavour and texture differ noticeably from true taro leaves.

Q: Why must taro leaves be cooked thoroughly?

A: Raw or undercooked taro leaves contain compounds that cause an unpleasant itching sensation; thorough cooking neutralises this.