COPPER🇰🇮 Kiribati
Palu sami recipe
Deliciously wrapped coconut and taro goodness!
Ingredients
- 500 g taro
- 400 ml coconut milk
- 1 onion
- 1 tsp salt
- 4 leaves
How to make Palu sami
- Peel and cube 500 g of taro into 2-3 cm pieces.
- Steam the cubed taro for about 20 minutes until it is tender and easily pierced with a fork.
- Finely chop 1 onion, then heat a teaspoon of oil in a pan over medium heat.
- Sauté the chopped onion in the pan for 3-4 minutes until it becomes translucent and aromatic.
- In a bowl, mix the steamed taro with 400 ml of coconut milk, the sautéed onion, and 1 teaspoon of salt to taste.
- Lay out 4 banana leaves on a flat surface, shiny side up, to prepare for wrapping.
- Place about 150 g of the mixture in the center of each banana leaf piece.
- Wrap the banana leaves securely around the mixture to form parcels, ensuring they are well sealed.
- Steam the wrapped parcels for 30 minutes over medium heat until heated through.
- Unwrap the parcels carefully before serving them hot, ensuring the aroma is preserved.
- Enjoy the delicious coconut and taro goodness fresh from the steamer.
What is Palu sami?
Palu sami is a traditional dish from Kiribati, cooked in a pan, and takes about 60 minutes from start to finish. It is built around taro and coconut milk. The recipe below uses 5 ingredients and is written out step by step.
How long does Palu sami take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 11 dishes built on taro. The method runs to 11 steps, the longest being 30 minutes.
Any tips for making Palu sami?
Steaming in banana leaves adds a unique flavor.
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