VeganAmerican Samoan Traditional cuisine Main Course

Palusami

Name: Palusami
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American Samoan Traditional
Ingredients: 20 unit Young taro leaves; 3 cup Fresh coconut cream; 1 unit Yellow onion; 1 tsp sea salt; 0.5 cup corned beef

Young taro leaves filled with coconut cream, onion, and a little salt, wrapped in more taro leaves and baked until the leaves soften into a rich, savory parcel. It is one of the most recognizable dishes of Samoan cooking.

🇺🇸United States· American Samoa

Prep: 30 min
Cook: 60 min
Total: 90 min
Servings: 6
Difficulty: Medium
Calories: 240 kcal

Ingredients

0 of 5 gathered

Servings

20 unit Young taro leaves — stems trimmed
3 cup Fresh coconut cream — hand-squeezed if possible
1 unit Yellow onion — finely chopped
1 tsp sea salt
½ cup corned beef — optional filling variation

Equipment

•Steamer or umu
•Kitchen twine

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 20
carbs: 12
protein: 4
calories: 240

Instructions

1
Lay several taro leaves in a cross shape to create a base for wrapping.
2
Put a few whole leaves in the center. Top them with chopped onion and a pinch of salt.
3
Pour the coconut cream over the filling.
4
Fold the outer leaves up and over the filling to make a tight package.
5
Tie the bundle securely with twine or a strip of leaf.
6
Steam or bake in the umu (earth oven) for 45-60 minutes until the leaves are completely soft.
7
Let it rest for a few minutes before unwrapping and serving.

Chef's tips

Choose young, tender taro leaves and double-wrap them. Older leaves can cause an itchy feeling if they are not cooked thoroughly.

Storage

Refrigerate up to 3 days in a sealed container.

Reheating

Steam or microwave gently until heated through.

Common mistakes to avoid

•Undercooking the taro leaves, which can cause an itchy, stinging feeling in your mouth
•Using tough, older leaves that stay stringy even after cooking