Palusami from American Samoa
Taro-leaf parcels filled with fresh coconut cream and baked until tender. Makes about 4 servings; the number of parcels depends on the leaf size and the amount of cream extracted.
Palusami combines taro leaves with coconut cream and is part of Samoan cuisine, also found in American Samoa. This version extracts the cream from fresh coconuts and bakes the parcels. Serving count and preparation times are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Extract the coconut cream
Grate the fresh coconuts. Mix them with the warm water, then squeeze the pulp through a clean cloth to collect the coconut cream.
Ready to continue when: The cream has collected in a bowl and the squeezed pulp remains in the cloth.
20 min - 02
Shape the parcels
Overlap the taro leaves, spoon coconut cream into the center, and fold the edges over to make sealed parcels.
Ready to continue when: The cream is enclosed inside well-sealed parcels.
10 min - 03
Bake
Place the parcels in an ovenproof dish and bake them at 250 °C for about 60 minutes.
Temperature: 250 °C / 482 °FReady to continue when: The leaves are tender and the parcels are hot.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=u3o6Wl92C70
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State: Published after documentary validation; no “Tested” label is shown.