Palusami recipe

Taro leaves folded around thick coconut cream, onion and lime juice, then baked in parcels until the leaves melt, eaten in Tuvalu with taro or breadfruit.

1 hour and 15 minutesmedium6 ingredients

Ingredients

• 24 taro leaves
• 400 ml coconut cream
• 1 onion
• 1 lime
• 1 tsp salt
• 4 banana leaves

How to make Palusami

1. Wash 24 young taro leaves and cut out the thick central stem; young leaves are essential, old ones stay harsh. Spinach is the usual substitute where taro leaves are unavailable.
2. Finely chop 1 onion. Mix it into 400 ml thick coconut cream with the juice of 1 lime and 1 tsp salt.
3. Lay 6 taro leaves overlapping in a cup shape in your hand, pour in a quarter of the coconut mixture and fold the leaves over to close it. Make 4 parcels.
4. Wrap each parcel in a softened banana leaf (or foil) and tie or fold it tightly so no cream escapes.
5. Bake in a 180 C oven for 45 minutes, or in an earth oven, until the leaves have collapsed and are tender all the way through; undercooked taro leaves sting the mouth.
6. Open the parcels and serve hot with boiled taro or breadfruit.

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