COPPER🇹🇴 Tonga
Palusami recipe
Savor the rich flavors of Tongan coconut and taro.
Ingredients
- 500 g taro leaves
- 400 ml coconut milk
- 1 onion
- 1 tsp salt
- 200 g fish (tuna or mackerel)
How to make Palusami
- Preheat your oven to 180°C (350°F) for even baking results.
- Finely chop 1 onion and set it aside for mixing later.
- In a bowl, combine the chopped onion with 200 g of fish, such as tuna or mackerel.
- Layer 6 to 8 taro leaves in a baking dish, arranging them evenly.
- Place the fish mixture on top of the layered taro leaves in the dish.
- Pour 400 ml of coconut milk evenly over the dish to cover the mixture.
- Sprinkle 1 tsp of salt over the top to enhance flavor before baking.
- Cover the dish tightly with foil to keep in moisture while baking.
- Bake in the preheated oven for 60 minutes to cook through.
- Remove the foil and bake for an additional 15 minutes until the top is golden brown.
- Allow to cool slightly before serving for better handling.
- Serve in individual portions for a more appealing presentation.
What is Palusami?
Palusami is a traditional dish from Tonga, baked in the oven, and takes about 90 minutes from start to finish. It is built around taro leaves, coconut milk and fish (tuna or mackerel). The recipe below uses 5 ingredients and is written out step by step.
How long does Palusami take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on taro leaves. The method runs to 12 steps, the longest being 60 minutes.
Any tips for making Palusami?
Ensure the taro leaves are fresh for the best flavor.
Copper documents Tonga alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.