Pua'a Palusami

Background

Pua'a Palusami is a traditional Samoan dish that beautifully blends the flavors of coconut, taro leaves, and tender pork. The origins of Palusami can be traced back to Polynesia, where it has been a staple in Samoan cuisine for centuries, often served at communal gatherings and celebrations. The dish reflects the importance of coconut and root vegetables in Pacific Island cuisine, as well as the communal aspects of cooking and sharing meals.

Ingredients

• Pork - 1 kg of pork shoulder, cut into chunks
• Taro leaves - 5 to 6 large fresh taro leaves, washed and destemmed
• Onion - 2 medium onions, finely chopped
• Coconut cream - 2 cups of coconut cream
• Salt - 1 tablespoon salt
• Lime juice - 2 tablespoons freshly squeezed lime juice
• Banana leaves - large banana leaves for wrapping
• Aluminum foil - for wrapping and sealing

Preparation

Preparing the Ingredients

Begin by washing and cleaning the taro leaves. Carefully remove the stems to ensure the leaves are flexible and intact. Drain them well. Cut the pork into medium-sized chunks, ensuring they are uniform for even cooking. In a large bowl, mix the pork chunks with the chopped onions, coconut cream, salt, and lime juice. Let this mixture marinate for at least 30 minutes to absorb all the flavors.

Preparing the Wraps

To make the wraps, take two banana leaves and cross them as a base, ensuring they are large enough to enclose the filling completely. Place the taro leaves on top of the banana leaves. Spoon the marinated pork mixture onto the center of the taro leaves. Carefully fold the edges of the taro leaves over the filling like a parcel, followed by folding over the banana leaves to secure it tightly. You may use aluminum foil to wrap and seal the package further. Repeat for remaining portions.

Cooking Process

Preheat your oven to 180°C (350°F). Place the wrapped parcels in a baking dish. Fill the dish with enough hot water to come halfway up the sides of the parcels. This helps create steam and cook the taro leaves properly. Cover the dish with more aluminum foil to trap the steam. Alternatively, these parcels can be cooked in a traditional umu, a type of earth oven used in Samoa.

Allow the parcels to bake for approximately 2 hours. Set a timer to remind you at different intervals to check on the water levels, topping up as necessary to prevent drying out. The taro leaves should become tender, and the meat inside should be juicy and cooked through.

Serving Suggestions

Pua'a Palusami is best enjoyed hot, straight from the oven. Carefully unwrap the parcels and serve them on a platter. The fragrance of the coconut cream, combined with the earthy aroma of the taro leaves, is truly enticing. Pair this dish with cooked taro root or boiled breadfruit to complete the meal, enhancing the authentic experience of a Samoan feast.

Tips for Enjoying Pua'a Palusami

• Enjoy this dish with a side of steamed white rice to balance the rich flavors.
• A fresh green salad with a citrus dressing complements the creamy taste of Pua'a Palusami.
• For a refreshing drink, consider offering Samoan-made coconut juice or a light tropical fruit punch.

Pua'a Palusami is more than just a dish; it's a communal experience that brings people together—a hallmark of Samoan culture.