Tuvaluan Palusami with Spinach and Corned Beef
An oven-baked version of palusami with spinach, corned beef, onion, garlic, and coconut milk. Makes 4 servings.
This oven-baked version combines corned beef and spinach with coconut milk, onion, and garlic. Spinach replaces taro leaves here, and the mixture is baked in a dish rather than formed into parcels. Hands-on preparation takes about 15 minutes; the time may vary depending on chopping and assembly speed.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 5
Ingredients without verified allergen data: Corned beef, Spinach, Yellow onion, Garlic, Coconut milk.
Method
- 01
Prepare the ingredients
Preheat the oven to 177 °C. Chop the yellow onion, garlic, and spinach.
Temperature: 177 °C / 350.6 °FReady to continue when: The oven is hot and all three ingredients are chopped.
10 min - 02
Soften the onion and garlic
In a large pan over medium heat, cook the yellow onion, stirring often, until translucent. Add the garlic and stir for 1 minute.
Ready to continue when: The onion is translucent and the garlic is fragrant without becoming too browned.
6 min - 03
Add the corned beef
Add the corned beef and soy sauce to the pan. Break up the meat with a fork as you stir. Pour in half of the coconut milk and cook until the mixture begins to simmer gently.
Ready to continue when: The corned beef is broken up and the mixture is gently bubbling.
5 min - 04
Assemble and bake
Spread half the spinach in an oven-safe dish. Spoon the corned beef mixture over it and cover with the remaining spinach. Add the rest of the coconut milk and bake for 45 minutes.
Temperature: 177 °C / 350.6 °FReady to continue when: The dish is hot in the center and the spinach has softened.
45 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.