Palusami

Palusami Recipe from Samoa with Coconuts, Onions, and Taro Leaves

Region / culture: Samoa | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Palusami is a traditional Polynesian dish made with taro leaves and coconut cream. This dish is popular in Samoa, Tonga, Fiji, and other Pacific Island countries. The combination of the earthy taro leaves and rich coconut cream creates a flavorful and creamy dish that is perfect for special occasions or everyday meals.

History

Palusami has been a staple dish in Polynesian cuisine for centuries. It is believed to have originated in Samoa, where it is known as "palusami." The dish has since spread to other Pacific Island countries, each putting their own unique twist on the recipe. Palusami is often served at family gatherings, celebrations, and cultural events, making it a beloved and cherished dish in the region.

Ingredients

5 coconuts (using a coconut scraper)
onions (in a baking tin)
lots of taro leaves
aluminum foil

How to prepare

Preparing the Cream

Scrape 5 fresh coconuts into the baking tin.
Bake in the oven until brown.
Add approximately 1 cup of warm water.
Squeeze with a thin cloth or tauaga to extract the cream.
Add salt and onion to taste.

Preparing the Palusami

Obtain taro leaves. (You will need approximately 4 leaves for one luau.)
Use 1 large leaf and 3 or 4 smaller leaves. You can break a larger leaf to create smaller ones. Lay the 4 pieces flat, with the large one at the bottom and the 3 smaller ones on top.
Hold the leaves in your hand and slightly close it to form a bowl-like shape, into which you pour the cream.
Pour around 1 small cup of coconut cream inside the leaf structure and close the outer edges of the leaves to enclose the cream, shaping the leaves into a ball-like structure.
Wrap the entire package in aluminum foil, twisting the top to seal and secure the package tightly.
Place in the oven and cook for approximately 1 hour at a temperature of around 250°C (quite high).

Variations

Add cooked chicken, fish, or tofu to the coconut cream mixture for added protein.
Mix in some chopped vegetables like bell peppers, carrots, or spinach for extra flavor and nutrients.
Substitute the taro leaves with spinach or kale for a different twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to scrape the coconut fresh for the cream to get the best flavor.

- Baking the coconut in the oven before extracting the cream adds depth and richness to the dish.

- Use a thin cloth or tauaga to squeeze out the coconut cream for a smooth texture.

- When wrapping the palusami in taro leaves, make sure to seal the package tightly with aluminum foil to prevent any leaks during cooking.

Serving Suggestions

Palusami is traditionally served as a main dish alongside steamed rice or root vegetables like taro or yams. You can also enjoy it with a side of fresh salad or grilled seafood for a complete meal.

Cooking Techniques

Baking the coconut before extracting the cream helps to enhance the flavor of the dish.

- Wrapping the palusami in taro leaves and aluminum foil helps to steam the dish, allowing the flavors to meld together.

Ingredient Substitutions

If taro leaves are not available, you can use spinach or kale as a substitute.

- For a dairy-free version, use almond or soy milk instead of coconut cream.

- Add your favorite herbs and spices to the coconut cream mixture for a unique flavor profile.

Make Ahead Tips

You can prepare the coconut cream mixture and wrap the palusami in taro leaves ahead of time and refrigerate until ready to cook. This makes it a convenient dish to prepare for special occasions or gatherings.

Presentation Ideas

Serve the palusami on a platter lined with banana leaves for an authentic touch. Garnish with fresh herbs or a sprinkle of toasted coconut flakes for a decorative finish.

Pairing Recommendations

Palusami pairs well with steamed rice, root vegetables, or fresh salad. You can also serve it with grilled seafood or roasted chicken for a complete and satisfying meal.

Storage and Reheating Instructions

Leftover palusami can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the wrapped palusami in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of palusami contains approximately 250 calories. This calorie count may vary depending on the size of the taro leaves and the amount of coconut cream used in the recipe.

Carbohydrates

Each serving of palusami contains approximately 15 grams of carbohydrates. The taro leaves provide a good source of complex carbohydrates, while the coconut cream adds a touch of sweetness to the dish.

Fats

Palusami is a rich and creamy dish, thanks to the coconut cream. Each serving contains around 20 grams of fats, most of which come from the coconut cream. While high in fats, coconut cream is also a good source of healthy fats that can benefit heart health.

Proteins

Palusami is not a significant source of protein, with each serving containing around 2 grams. To increase the protein content of the dish, you can add cooked chicken, fish, or tofu to the coconut cream mixture before wrapping it in taro leaves.

Vitamins and minerals

Taro leaves are a good source of vitamins A and C, as well as minerals like calcium and iron. Coconut cream also contains some essential vitamins and minerals, including vitamin E and manganese.

Alergens

Palusami contains coconut, which is a common allergen for some individuals. If you or your guests have a coconut allergy, you can substitute the coconut cream with a dairy-free alternative like almond or soy milk.

Summary

Overall, palusami is a flavorful and nutritious dish that provides a good balance of carbohydrates, fats, and vitamins. It is a great option for those looking to enjoy a taste of Polynesian cuisine while also getting some essential nutrients.

Summary

Palusami is a delicious and nutritious dish that showcases the flavors of Polynesian cuisine. With its creamy coconut cream and earthy taro leaves, this dish is sure to be a hit at your next gathering or family meal. Enjoy the rich and comforting flavors of palusami with this easy-to-follow recipe.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Palusami. It was a warm summer day, and I was visiting my dear friend Leilani in her small village in Samoa. As we sat in her cozy kitchen, surrounded by the fragrant scent of coconut and taro leaves, she handed me a piece of paper with the recipe written in her beautiful handwriting.

Leilani explained that Palusami is a traditional Samoan dish made with young taro leaves, coconut cream, onions, and a dash of salt. She told me that it was a dish that her mother and grandmother had made for generations, and that it was a staple at every family gathering. I was fascinated by the simplicity of the ingredients and the rich flavors that they created when combined.

Leilani showed me how to prepare the taro leaves by removing the tough stems and washing them thoroughly. She then taught me how to make the coconut cream by grating fresh coconut meat and squeezing out the rich, creamy liquid. As we worked together in the kitchen, she shared stories of her childhood and the many times she had helped her mother prepare Palusami for special occasions.

I was struck by the deep sense of tradition and love that surrounded this dish. I could sense the pride in Leilani's voice as she spoke of her family's connection to the recipe, and I knew that I wanted to carry on that tradition in my own kitchen.

When I returned home from my visit, I couldn't wait to try making Palusami for myself. I gathered the ingredients and followed Leilani's instructions carefully, remembering the way she had shown me each step with patience and care. As the aromas of coconut and taro leaves filled my kitchen, I felt a sense of nostalgia for the time I had spent with my friend in Samoa.

When the Palusami was finally ready, I took a bite and was transported back to Leilani's kitchen, surrounded by the warmth and love of her family. The flavors were rich and comforting, a perfect blend of earthy taro leaves and creamy coconut. I knew that I had found a new favorite recipe, one that would hold a special place in my heart for years to come.

As I continued to make Palusami for family gatherings and special occasions, I found that each time I prepared the dish, I was reminded of the bond that I shared with Leilani and the traditions that we had exchanged. The recipe became more than just a dish to me – it was a connection to a dear friend and a way to honor the memories we had created together.

I am grateful for the day that I learned to make Palusami, not only for the delicious flavors that it brings to my table, but for the story and tradition that it represents. It is a recipe that has been passed down through generations, and I am proud to carry on that legacy in my own family. As I serve Palusami to my loved ones, I know that I am sharing a piece of my heart and the memories of a dear friend who taught me the true meaning of love through food.