Palusami (Coconut Cream and Onion in Taro Leaves) is a traditional Tuvaluan recipe for an accompaniment of onion and coconut cream baked in taro leaves until set. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Coconut Cream and Onion in Taro Leaves (Palusami).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Palusami is one of those accompaniments that transports me straight to a tropical paradise with just one bite. It’s a creamy, coconut-flavoured delight wrapped in taro leaves. The same dish is prepared in Tonga where it's known as Lupulu.
Ingredients:
500ml coconut cream (full fat is best here)
500g taro leaves, cleaned and stems removed (handling them with care to avoid irritation is key)
1 medium onion, finely chopped
1 tsp sea salt
120ml water (just enough to help steam the taro leaves to perfection)
Method:
Pre-heat your oven to 180°C.
Lay out the taro leaves flat on a clean surface, overlapping them slightly to form a base.
Sprinkle the chopped onion evenly over the leaves, followed by a pinch of salt for seasoning.
Pour the coconut cream over the onions, ensuring it’s spread out to cover the leaves generously.
Carefully fold the leaves over the filling, creating a neat parcel to hold all the other ingredients inside.
Place the parcel in a baking dish, add the water around it to create steam, and cover tightly with foil.
Transfer to the centre of your pre-heated oven and bake for 45 minutes, or until the leaves are tender and the coconut cream has thickened.
Remove from the oven and set aside to rest for 5 minutes before unwrapping to serve, allowing the flavours to meld together.
serve as an accompaniment to barbecued fish or chicken for a taste of Oceania.
)
Click on the image, above to submit to Pinterest.