Palusami is a traditional Fijian recipe for a classic dish of corned beef, onion and coconut cream baked in taro leaves. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Palusami.
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I've already presented the vegetarian Samoan version of pulusami, but these Fijian ones contain corned beef (typically from New Zealand) along with the coconut cream and onion. These are also prepared in Samoa, Kiribati and American Samoa.
Ingredients:
14 taro leaves (substitute Swiss chard if not available)
400ml tin coconut cream
3540g (1 tin) corned beef, diced or shredded
1 yellow onion, diced
2 garlic cloves, minced
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 180°C.
Combine the onion and garlic in a large mixing bowl. Add the pieces of corned beef and season with salt and black pepper.
Stir thoroughly to combine and set aside.
Cut the stems from the taro (or Swiss chard) leaves. You only want the leaves. If you wash the leaves, let them dry before the next step.
Lay down a sheet of aluminium foil on your work surface. Arrange two of your leaves on it, one on top of the other.
Scoop about 3 tablespoons (or however much you can fit) of the corned beef mixture into the centre of the leaves. Drizzle coconut cream on top of the filling, as well as the leaf itself.
Fold the leaf like a present, keeping the opening on top. Drizzle some coconut cream in between the 2 leaves. Fold the second leaf closed as well.
Keep the palusami closed while folding the kitchen foil closed around it.
Repeat until you are out of leaves or filling, whichever comes first. Arrange on a baking tray or in a roasting tin, transfer to your pre-heated oven and bake for 30 minutes.
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