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How to Make Authentic Samoan Palusami with Taro Leaves and Coconut

Discover the flavors of Samoa with this authentic Palusami recipe. Tender taro leaves are wrapped around a luscious coconut cream filling, then slow-cooked to perfection. This traditional dish offers a unique blend of textures and tastes that will transport your taste buds to the South Pacific.

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Recipe Details

Prep Time

30 minutes

Cook Time

1 hour

Servings

6

Difficulty

Intermediate

Simple Summary

Samoan Palusami is a traditional Polynesian dish that combines tender taro leaves with creamy coconut milk, creating a rich and flavorful parcel that's both comforting and exotic.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 20-25 large taro leaves, stems removed
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup coconut cream
  • Banana leaves or aluminum foil for wrapping

Instructions

  1. Wash the taro leaves thoroughly and pat dry. Set aside.

  2. In a large bowl, mix together the coconut milk, chopped onion, minced garlic, salt, and pepper.

  3. Layer 4-5 taro leaves on a clean work surface, overlapping slightly to form a circle about 8 inches in diameter.

  4. Place about 1/3 cup of the coconut milk mixture in the center of the taro leaves.

  5. Carefully fold the edges of the leaves over the filling to create a neat parcel.

  6. Wrap the parcel tightly in banana leaves or aluminum foil.

  7. Repeat the process with the remaining taro leaves and coconut mixture.

  8. Place the wrapped parcels in a large pot or steamer basket.

  9. Pour the coconut cream over the parcels.

  10. Cover the pot and cook over low heat for about 1 hour, or until the taro leaves are tender.

  11. Remove from heat and let cool for 5-10 minutes before unwrapping.

  12. Serve hot, carefully opening the parcels to reveal the creamy filling inside.

Chef's Notes

  • If taro leaves are unavailable, you can substitute with spinach or collard greens, though the flavor will be different.
  • Be careful when handling taro leaves, as they can cause skin irritation. Wear gloves if you have sensitive skin.
  • For added flavor, you can include diced cooked chicken or crab meat in the filling.
  • Leftover Palusami can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Fat: 30g
  • Protein: 5g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Rich in vitamins A and C, potassium, and healthy fats from coconut

Serving Suggestions

Serve Palusami as a main course alongside steamed rice or roasted sweet potatoes. For a complete Samoan feast, pair it with grilled fish or pork, and a fresh tropical fruit salad. Garnish with a sprinkle of toasted coconut flakes and serve with a cold glass of pineapple juice or coconut water for an authentic island experience.