Palusami Coriander Wraps

Palusami is a traditional dish commonly found in Pacific Island cuisine. It boasts a hearty and savory flavor, often using coconut cream and taro leaves. Today, we’ve taken a twist on the classic recipe by wrapping our flavorful palusami filling with a vibrant coriander wrap, offering a fusion experience that’s perfect for any palate. Let’s dive deep into the preparation of this unique dish and embrace its flavorful journey.

Ingredients

• Coriander leaves - 1 bunch
• Spinach leaves - 200g
• Coconut cream - 1 cup
• Onion - 1 medium, finely chopped
• Tomato - 2, diced
• Taro leaves or alternative greens - 200g
• Chicken breast - 250g, cubed
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Salt - to taste
• Black pepper - to taste
• Lime juice - from 1 lime
• Olive oil - 2 tbsp
• Cashew nuts - 50g, roasted

Preparation

The first step in making the Palusami Coriander Wraps is to prepare all your ingredients. Begin by cleaning the coriander, spinach, and taro leaves. Remove any thick stems and ensure all the leaves are fresh and bright green. Set these aside to dry.

Making the Filling

Heat a pan over medium heat and add the olive oil. Once hot, add the chopped onion and sauté until they turn translucent. Add the garlic and ginger, and cook for another minute until fragrant. Next, add the diced tomatoes and cook until they soften.

Introduce the cubed chicken into the pan, cooking until the pieces are browned on all sides. Season with salt and black pepper to taste. Pour in the coconut cream, stirring continuously to blend all the flavors into the mixture. Add the chopped taro leaves, allowing them to wilt and blend nicely with the mix.

Allow the mixture to simmer on low heat for about 10 minutes until the chicken is fully cooked and tender. Squeeze in lime juice for that refreshing citrus hint. While the filling cools slightly, you can focus on preparing the wraps.

Preparing the Coriander Wraps

Take the freshly washed coriander and blend it with some spinach and a touch of water until smooth. Pour this green mixture into a large mixing bowl and gradually add sifted flour (traditional flour or gluten-free alternatives, if preferred) to create a soft dough. Roll the dough into flat circles ready to encase the palusami filling.

Assembling the Wraps

1. Take a flat circle of the prepared wrap, place a generous spoonful of the palusami filling in the center.
2. Fold the sides of the wrap over the filling to encase it entirely.
3. Repeat the process with the remaining dough and filling until everything is used up.

Cooking the Coriander Wraps

On a hot skillet, place each wrapped palusami and allow it to cook for about 3 minutes on each side until the wrap is nicely toasted and slightly crispy. This process is quick and doesn’t take much time, so ensure they don’t burn.

Serving Suggestions

Once all wraps are cooked, serve hot, garnished with some additional roasted cashew nuts for added crunch and flavor. These wraps make for a great appetizer or a main for a light meal.

Tips for Enjoyment

• Pair the wraps with a zesty lime dipping sauce for an extra burst of flavor.
• For a more filling meal, serve alongside a bowl of warm, fluffy rice.
• These wraps are perfect for picnics or packed lunches as they are easy to carry and eat on-the-go.

Further Variations

If you'd like to try something different, consider adding some diced chilies for a spicy kick or replace the chicken with seafood like prawns for an ocean twist. Experiment with the ingredients to make it your own unique fusion!