Palusami

Method

1. Remove the stalk and ribs from the taro leaves. Rinse under running water and shake dry. 
2. Mix the onion with the diluted coconut cream. 
3. Layer 5–6 taro leaves, so they overlap each other to create a bowl in the palm of your hand. 
4. Pour in the onion and coconut cream mixture. 
5. Gather up the edges of the taro leaves with your other hand to close the parcel. 
6. Place the taro parcel onto the aluminium foil and quickly close to form a tight ball. 
7. Place in an oven dish and bake at 200°C for 1 hour or cook in an umu (hangi or underground oven). 
8. Serve with green bananas or taro.

Tips

• See here for directions on diluting coconut cream