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Palusami
A beloved Fijian dish of tender taro leaves (rourou) filled with a savory mixture, often including corned beef, onions, and creamy coconut milk, then steamed or cooked in an earth oven (lovo).
ð§ ææ
- 20-24 large Taro leaves (Rourou)(stems removed, washed thoroughly)
- 1 can (approx. 340g) Corned beef(drained and lightly mashed)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 can (approx. 400ml) Coconut milk
- 1 teaspoon Salt(or to taste)
- 1/2 teaspoon Black pepper(freshly ground)
- 1-2 Chilies(finely chopped (optional))
- Aluminum foil(for wrapping)
ðšâð³ äœãæ¹
- 1
Prepare the taro leaves: Wash them thoroughly to remove any dirt. If the stems are thick, you can trim them. Some recipes suggest briefly boiling or steaming the leaves to soften them and reduce itchiness, but this is often optional if they are young and tender.
- 2
Prepare the filling: In a bowl, combine the lightly mashed corned beef, finely chopped onion, minced garlic, salt, pepper, and optional chilies. Mix well.
- 3
Assemble the palusami: Lay out a large sheet of aluminum foil. Place two or three taro leaves on top of each other, forming a base. Spoon a portion of the corned beef mixture onto the center of the leaves.
- 4
Pour a tablespoon or two of coconut milk over the filling. Fold the taro leaves over the filling to create a neat parcel, like a small pouch. Then, wrap the entire parcel securely with the aluminum foil. Repeat with the remaining ingredients.
- 5
Cook the palusami: Place the foil-wrapped parcels in a steamer basket over boiling water, or in a baking dish with a small amount of water. Cover and steam for 45-60 minutes, or until the leaves are tender and the filling is heated through. Alternatively, this can be cooked in a traditional lovo (earth oven).
- 6
Serve hot, unwrapping the parcels carefully. Palusami is delicious on its own or served with rice or root vegetables.
ð¡ ããã®ã³ã
- âUse young, tender taro leaves for the best texture.
- âIf corned beef is not preferred, substitute with canned tuna, chicken, or omit for a vegetarian version (though traditionally it includes meat).
- âEnsure the parcels are sealed tightly to prevent the filling and coconut milk from leaking out during cooking.
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- Add finely chopped tomatoes to the filling for extra flavor.
- Some recipes use spinach or silver beet if taro leaves are unavailable.
- A touch of lemon juice can be added to the coconut milk mixture.