Palusami

Taro leaves wrapped around coconut cream and onion, baked or steamed until silky and rich. It is a Samoan favorite and is served as a side or main.

Palusami

Luaulau: Chedlund808, CC BY-SA 4.0 (Wikimedia Commons)

Where it comes from

Palusami is a classic dish of Samoa and neighboring islands in Polynesia, traditionally cooked in an earth oven. It tastes mild and creamy, like cooked greens in coconut.

Explore the cuisine of Samoa.

Recipe

Make Palusami at home

Serves 4-6Time 1 hour 20 minutes

Ingredients

  • 20 young taro leaves (or spinach, as a substitute)
  • 2 cans (13 oz each) coconut cream
  • 1 onion, finely diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • Banana leaves or foil
  • Optional: 1/2 lb corned beef or canned fish

How it's made

  1. Wash taro leaves and remove thick stems; if using spinach, wilt and squeeze dry.
  2. Mix coconut cream with onion, salt, and pepper.
  3. Make bundles: layer 4-5 leaves, place a spoonful of coconut mixture in the center, and fold into a package.
  4. Wrap each bundle in foil or banana leaf.
  5. Bake at 350 F for 45-60 minutes until tender, or steam for the same time.
  6. Unwrap and serve warm with taro, breadfruit, or rice.

Variations

  • Palusami with corned beef
  • Palusami with fish
  • Spinach and coconut cream version

Cook’s tip: Taro leaves must be cooked thoroughly; never eat them raw.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit