Palusami
Palusami is a traditional Tuvaluan dish made from taro leaves, coconut milk, and often seasoned with onions and garlic. It's a rich, creamy, and flavorful dish, typically baked or steamed until the leaves are tender and have absorbed the coconut milk's essence. It's a beloved dish for special occasions and family gatherings.
🧂 Ingredients
- 20-30 large Taro leaves(fresh, stems removed)
- 2 cups Coconut milk(full-fat)
- 1 large Onion(finely chopped)
- 2 cloves Garlic(minced)
- to taste Salt
- to taste Black pepper
- 450 g Corned beef or canned tuna(optional, diced)
👨🍳 Instructions
- 1
Wash the taro leaves thoroughly and remove the tough stems. If the leaves are very large, you can cut them in half.
💡 Tip: Ensure leaves are clean and free of any dirt. - 2
In a mixing bowl, combine the coconut milk, chopped onion, minced garlic, salt, and pepper. If using corned beef or tuna, add it to this mixture and stir well.
💡 Tip: Adjust salt and pepper to your preference. - 3
Lay out 2-3 taro leaves on a flat surface, overlapping them slightly. Spoon a portion of the coconut milk mixture onto the center of the leaves.
💡 Tip: Using multiple layers of leaves helps to keep the filling contained. - 4
Fold the edges of the taro leaves inward to create a neat parcel, enclosing the filling. Repeat this process until all the mixture and leaves are used.
- 5
Place the parcels in a baking dish or a steamer. If baking, preheat your oven to 175°C (350°F) and cover the dish with foil. Bake for 45-60 minutes, or until the leaves are tender.
💡 Tip: If steaming, steam for approximately the same duration. - 6
Remove from the oven or steamer, let cool slightly, and serve hot.
💡 Pro Tips
- ✓If taro leaves are unavailable, spinach or collard greens can be used as a substitute, though the flavor will be different.
- ✓For a richer flavor, use full-fat coconut milk.
- ✓Traditionally, Palusami is cooked in an 'umu' (earth oven), which imparts a unique smoky flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced tomatoes or chili flakes to the coconut milk mixture for extra flavor and heat.
- Incorporate small pieces of fresh fish or chicken into the filling.