Palusami
Palusami is a traditional dish from Samoa that anyone can enjoy. Using just a few ingredients, find out how to make this tasty dish.
SERVES1
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Remove the stalk and ribs from the taro leaves. Rinse under running water and shake dry.
- Mix the onion with the diluted coconut cream.
- Layer 5–6 taro leaves, so they overlap each other to create a bowl in the palm of your hand.
- Pour in the onion and coconut cream mixture.
- Gather up the edges of the taro leaves with your other hand to close the parcel.
- Place the taro parcel onto the aluminium foil and quickly close to form a tight ball.
- Place in an oven dish and bake at 200°C for 1 hour or cook in an umu (hangi or underground oven).
- Serve with green bananas or taro.
Tips
- See here for directions on diluting coconut cream
- 5-6 medium-sizedtaro leaves
- ½onion, finely diced
- 2/3 cupdiluted coconut
- Aluminium foil
Per serve
- Energy1103kJ
- Total Fat22.4g
- Saturated Fat13.9g
- Total Carbohydrate13.9g
- Sugars6.0g
- Dietary Fibre5.5g
- Protein7.3g
- Sodium18mg
Method
- Remove the stalk and ribs from the taro leaves. Rinse under running water and shake dry.
- Mix the onion with the diluted coconut cream.
- Layer 5–6 taro leaves, so they overlap each other to create a bowl in the palm of your hand.
- Pour in the onion and coconut cream mixture.
- Gather up the edges of the taro leaves with your other hand to close the parcel.
- Place the taro parcel onto the aluminium foil and quickly close to form a tight ball.
- Place in an oven dish and bake at 200°C for 1 hour or cook in an umu (hangi or underground oven).
- Serve with green bananas or taro.
Tips
- See here for directions on diluting coconut cream
Ingredients
- 5-6 medium-sizedtaro leaves
- ½onion, finely diced
- 2/3 cupdiluted coconut
- Aluminium foil
Ingredients
- 5-6 medium-sizedtaro leaves
- ½onion, finely diced
- 2/3 cupdiluted coconut
- Aluminium foil
Nutrition Facts
Per serve
- Energy1103kJ
- Total Fat22.4g
- Saturated Fat13.9g
- Total Carbohydrate13.9g
- Sugars6.0g
- Dietary Fibre5.5g
- Protein7.3g
- Sodium18mg
Method
- Remove the stalk and ribs from the taro leaves. Rinse under running water and shake dry.
- Mix the onion with the diluted coconut cream.
- Layer 5–6 taro leaves, so they overlap each other to create a bowl in the palm of your hand.
- Pour in the onion and coconut cream mixture.
- Gather up the edges of the taro leaves with your other hand to close the parcel.
- Place the taro parcel onto the aluminium foil and quickly close to form a tight ball.
- Place in an oven dish and bake at 200°C for 1 hour or cook in an umu (hangi or underground oven).
- Serve with green bananas or taro.
Tips
- See here for directions on diluting coconut cream
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