Umu-Baked Palusami with Reef Fish (Ceremonial Feast Version) (Palusami)
The Quirky Foodster Team
Ingredients
- Large Fresh taro leaves, tough stems removed — 40
- Fresh reef fish fillets, cut into chunks — 1 kg (2 1/4 lb)
- Onion, finely chopped — 2
- Coconut cream — 800 ml (3 1/3 cups)
- Fine salt — 2 tsp
- Banana leaves, for lining and wrapping
Method
- Prepare the umu by heating stones until glowing, then raking them into an even bed and lining generously with banana leaves.
- Layer several taro leaves together to form a sturdy base for each parcel.
- Divide the fish chunks and chopped onion among the taro leaf bases.
- Spoon coconut cream generously over each portion and season with salt.
- Fold the taro leaves tightly over the filling, wrap each parcel securely in banana leaf, and tie with string.
- Arrange the parcels on the prepared umu, cover completely with more banana leaves and a sealing layer of matting or earth, and leave to cook slowly for 1.5-2 hours, until the taro leaves are completely tender and the fish is cooked through.
- Carefully uncover, unwrap, and serve as part of the wider feast.
Introduction: For the grandest community feasts, palusami is prepared on a larger scale with fresh reef fish in place
of the everyday corned beef, then cooked slowly in an umu alongside other celebratory dishes.
Cultural Background: For the grandest community feasts, palusami is prepared on a larger scale with fresh reef fish in place
of the everyday corned beef, then cooked slowly in an umu alongside other celebratory dishes. This
more elaborate version reflects palusami's standing as a genuine centrepiece at Tuvaluan ceremonial
gatherings, where the communal work of building and tending the umu is as much a part of the
occasion as the meal itself.
Tips: Prepare extra parcels for a large gathering, as this ceremonial version is typically made in bulk to feed the whole community. Ensure the taro leaves are cooked thoroughly in the long, slow umu heat, as this is what makes them safe and pleasant to eat.
Variations: If an umu is not available, the parcels can be baked in a conventional oven at 180°C (350°F) for about 1 hour, wrapped tightly in banana leaf and foil, though the flavour will be less smoky. Some households add a little curry powder to the coconut cream for extra depth on especially festive occasions. Replace the fish with mashed pulaka or extra onion for a vegetarian version of the ceremonial dish. Fully vegan when made with a vegetable filling in place of fish, as coconut cream and taro leaves are naturally plant-based.
Storage: Refrigerate any leftover portions in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered dish in a 160°C (320°F) oven for 15-20 minutes, or by steaming for 10
minutes.
FAQs:
Q: How is this different from the everyday palusami served as a main dish?
A: This ceremonial version uses fresh reef fish rather than tinned corned beef and is made in much larger quantities specifically for community feasts, often cooked in an umu alongside other celebratory dishes.
Q: Can this be made with a different type of fish?
A: Yes, any fresh, firm white fish suitable for the day's catch can be used in place of a specific reef fish variety.
- Large Fresh taro leaves, tough stems removed — 40
- Fresh reef fish fillets, cut into chunks — 1 kg (2 1/4 lb)
- Onion, finely chopped — 2
- Coconut cream — 800 ml (3 1/3 cups)
- Fine salt — 2 tsp
- Banana leaves, for lining and wrapping
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