Coconut-Laden Samoan Palusami with Taro Leaves and Citrus

Name: Coconut-Laden Samoan Palusami with Taro Leaves and Citrus
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Coconut milk; Onion; Garlic; Sea salt; Lemon zest; Fresh taro leaves; Lemon juice; Black pepper; Vegetable oil

Traditional Samoan Coconut and Taro Leaf Dish

Experience the rich flavors of the Pacific Islands with this savory dish of taro leaves infused with creamy coconut milk and a hint of citrus.

1 h 30 min
4
Intermediate

Ingredients

Coconut Mixture

Coconut milk

2 cans (400 ml each)

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Sea salt

1 teaspoon

Lemon zest

1 tablespoon

Taro Leaves

Fresh taro leaves

1 kg, washed and drained

Lemon juice

2 tablespoons

Black pepper

½ teaspoon

Baking Dish

Vegetable oil

2 tablespoons

Preparation

Marinating the Coconut Mixture

Combine Ingredients

In a large bowl, combine coconut milk, onion, garlic, salt, and lemon zest.

Whisk Mixture

Whisk until all ingredients are well-blended.

Adjust Seasoning

Adjust seasoning to taste if necessary.

Preparing the Taro Leaves

Remove Stems

Gently remove the stems and thick veins from the taro leaves.

Massage Leaves

Massage in lemon juice and pepper for a few minutes.

To enhance the citrus flavor, add a splash more lemon juice.

Set Aside

Set aside to absorb flavors.

Cooking Process

Assemble Dish

Layer the taro leaves in a greased baking dish, and pour the coconut mixture over the top.

Wrap Leaves

Gently fold over the taro leaves to encase the coconut mixture.

Bake

Preheat your oven to 180°C (356°F) and bake for 1 hour.

Ensure taro leaves are fully cooked to avoid any irritation.

Plating & Serving