Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Palusami
Palusami is a beloved Samoan dish featuring tender taro leaves wrapped around a creamy filling of coconut cream, onions, and often corned beef. Traditionally cooked in an earth oven (umu), it can also be baked or steamed.
🧂 Ingrédients
- 12-18 large Young taro leaves(tough stems removed, blanched if mature)
- 400 ml Full-fat coconut cream(thick and rich)
- 1 medium Onion(finely chopped)
- 1 can (340g) Corned beef (optional)(drained and broken into small pieces)
- to taste Salt
- to taste Pepper
- for wrapping Banana leaves or aluminum foil
👨🍳 Instructions
- 1
Prepare the taro leaves: Rinse them thoroughly and remove any tough stems. If the leaves are mature, blanch them in boiling water for a few minutes to tenderize and remove any itchiness. Drain and pat dry.
💡 Conseils de pro: Young, tender leaves are preferred for palusami. - 2
In a bowl, combine the coconut cream, chopped onion, salt, and pepper. If using corned beef, add it to the mixture and stir to combine.
- 3
Lay out 3-4 taro leaves, overlapping them slightly to form a base. Spoon a generous amount of the coconut cream mixture (and corned beef, if using) into the center of the leaves.
- 4
Carefully wrap the taro leaves around the filling to create a neat parcel. Secure the parcel with a piece of banana leaf or wrap it tightly in aluminum foil.
- 5
Place the parcels in a steamer basket over boiling water and steam for about 45-60 minutes, or until the leaves are very tender. Alternatively, bake in a preheated oven at 175°C (350°F) for about 1 hour, or until heated through and bubbling. For an authentic method, cook in an umu (earth oven).
- 6
Serve hot, unwrapped from the foil or banana leaf. Palusami is often served as a side dish with staples like taro, breadfruit, or rice.
💡 Conseils de pro
- ✓Ensure taro leaves are well-cooked to avoid throat irritation.
- ✓For a vegetarian version, omit the corned beef and add more onion or even some sautéed mushrooms.
- ✓If taro leaves are unavailable, spinach or chard can be used as a substitute, though the flavor will differ.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some variations include adding finely chopped garlic or a pinch of chili flakes to the filling.
- Tinned fish like tuna can be used instead of corned beef.