Palusami

Palusami is in season all year round, a staple, and also a must for special occasions in Samoan cultural cuisine. Served at weekly church gatherings, birthdays, funeral repass, wedding receptions, etc. This dish can be served either hot or cold, depending on preference, but best is fresh from the umu- nice and hot. In Samoa, the preparation is pretty similar. Among Pacific Island nations, some cultures such as Fijian cuisine, add a choice of protein.

The dish is called Luau or Palusami in Samoa. The food is common among many Pacific Island cultures, carrying various names in various languages.

Prep Time: 20 minutes
Cook Time: 4 hours

Ingredients:

5-6 medium size baby taro leaves

1 cup of coconut cream

Salt to taste

One lemon

One tablespoonful of chopped onion

Half teaspoon curry powder (optional)

Two broad tea leaves thinning off the midrib & cut off the petiole aluminum foil

Directions:

Step 1: Pour the coconut milk into a mixing bowl. Stir in the salt, lemon juice, onions, and curry powder

Step 2: Take 5 to 6 taro leaves per palusami and stack them on top of each other, using the largest leaves on the bottom to prevent leaking

Step 3: Put the taro pile into the open palm of your hand and form a cup with the leaves

Step 4: Fill the “cup” with the coconut milk texture, making sure not to overfill

Step 5: Close the leaves around the liquid to form a ball, and then wrap the ball in tea leaves and then wrap it again with aluminum foil

Step 6: Bake it in a conventional oven, but for the first hour start at 385°F

Step 7: After the first hour, turn the oven down from 385°F to 350°F and let it stay in the oven for the next 2-3 hours.

Step 8: Remove from the oven and enjoy it hot with hot baked taro

Recipe contributed by Aleni Fepulea'i
Collected by Shine Kim