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Palusami
Fiji
A dish shared across Polynesia and Melanesia. In Fiji it is often cooked in the lovo pit alongside meats.
Taro leaves baked in coconut cream — young taro leaves wrapped around onion and coconut cream, sealed in foil and baked until the filling is rich and silky.
Prep
15 mins
Cook
45 mins
Difficulty
Easy
Calories
390 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
12large young taro leaves
400mlcoconut cream
1onion, finely diced
saltto season
Method
1
Layer taro leaves in a bowl shape in foil.
2
Mix coconut cream with onion and salt. Pour into the taro leaf cups.
3
Fold leaves over to seal. Wrap in foil.
4
Bake at 180°C for 45 minutes or cook in the lovo pit.
Chef's Tip
The leaves must overlap fully so the coconut cream doesn't leak during cooking.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.