Palusami

Introduction to Palusami

Palusami is a traditional dish from the South Pacific, particularly popular in Samoa, Fiji, and Tonga. Made with taro leaves and coconut milk, it reflects the cultural significance of these ingredients in Pacific Island cuisine. The dish is typically served during special occasions and communal feasts, embodying the spirit of sharing and togetherness that is central to Pacific Islander customs. The smoky flavor from the open fire cooking method enhances its rich, creamy texture, offering a unique culinary experience.

History of Palusami

The history of Palusami harks back to the daily lives of Pacific Islanders, where taro has always been a staple food. Taro leaves, known as "lu" in many Polynesian languages, are wrapped around a filling made from coconut cream and sometimes corned beef or onion. These parcels are then cooked over hot stones in an earth oven, called an "umu" in Samoa, which has been used for centuries. This dish encapsulates the resourcefulness of Pacific Islanders, utilizing locally available resources to create a delicious and nutritious meal.

Ingredients

• Taro leaves - 10 large leaves
• Coconut milk - 2 cups
• Corned beef - 1 can (optional for a non-vegetarian version)
• Onion - 1 small, finely chopped
• Salt - 1 teaspoon
• Pepper - 1/2 teaspoon
• Aluminum foil - for wrapping

Preparation

Start by preparing the taro leaves. Rinse them thoroughly under cold water to remove any dirt or grit. Lay them flat on a clean surface.

If you are using corned beef, open the can and drain off any excess fat. Mix the beef with the chopped onion, and season with salt and pepper. Set aside.

Assembling the Palusami

Place a taro leaf shiny side down. Add a heaped tablespoon of the corned beef mixture (or just onion for a vegetarian option) in the center. Pour two tablespoons of coconut milk over the top.

Fold the sides of the taro leaf over the filling to form a parcel. Wrap the parcel securely in aluminum foil. Repeat with remaining ingredients.

Cooking Process

The traditional cooking method involves steaming the wrapped parcels over an umu or in a modern oven. Preheat your oven to 180°C (350°F).

1. In a large roasting pan, place the parcel seam side down.
2. Pour water into the pan until it's about an inch deep.
3. Cover the pan with foil to create a steaming effect.
4. Bake for about an hour, checking occasionally to ensure there's enough water to prevent burning. Use a cooking timer to monitor the time.
5. Once cooked, the taro leaves should be tender, and the filling flavorful and aromatic.

Serving Suggestions

Palusami is best enjoyed warm, served alongside boiled taro, cassava, or rice. The creamy, earthy flavors of the dish offer comfort and satisfaction.

For a traditional experience, enjoy the meal with family or friends, in a communal setting. Pair it with other Pacific Islander favorites like roast pig or raw fish in lime juice for a full feast.