Palusami

Name: Palusami
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Fijian
Ingredients: 20 young taro leaves, stems removed; 2 cups coconut cream; 1 onion, finely diced; Salt to taste; Banana leaves for wrapping

Palusami (pah-loo-SAH-mee)

Taro Leaves in Coconut Cream

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 222 kcal

Young taro leaves filled with rich coconut cream, wrapped in banana leaves, and baked until silky and tender. A beloved Fijian side dish.

Nutrition & Info

Protein 5.0g

Carbs 10.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

baking dish banana leaves kitchen string

Presentation Guide

Vessel: banana leaf

Garnishes: drizzle of coconut cream

Accompaniments: cassava, taro

Ingredients

20 young taro leaves, stems removed
2 cups coconut cream
1 onion, finely diced
Salt to taste
Banana leaves for wrapping

Instructions

1
Rinse taro leaves thoroughly and remove tough stems.
2
Layer four to five leaves per bundle on softened banana leaves.
3
Pour a generous amount of coconut cream and diced onion onto each bundle.
4
Season with salt, wrap tightly in banana leaves, and secure with string.
5
Bake at 180C for one and a half hours or cook in a lovo until tender.
6
Unwrap and serve the silky, creamy greens alongside root vegetables.

💡

Did You Know?

Palusami appears at every Fijian feast and is considered incomplete without generous coconut cream.

Chef's Notes

Equipment Tips

baking dish
banana leaves
kitchen string

Garnishing

drizzle of coconut cream

Accompaniments

cassava, taro

The Story Behind Palusami

Palusami is one of the most essential dishes in Fijian and broader Pacific Island cuisine. Young taro leaves are layered and filled with coconut cream, then wrapped in banana leaves and slow-cooked until the leaves become silky, tender, and infused with rich coconut flavor. The dish predates European contact and represents an ancient method of combining two of the Pacific's most important staples: taro and coconut.

On the Calendar: Palusami is served at every communal feast, Sunday church lunch, and family gathering. It is as essential to a lovo feast as the earth oven itself.

Then & Now: While traditionally cooked in an underground oven, modern Fijians prepare palusami in conventional ovens wrapped in aluminum foil. The dish has gained recognition across the Pacific diaspora.

Legacy: Palusami embodies the simplicity and elegance of Pacific cooking, where a handful of ingredients from the garden and the palm tree create something deeply satisfying.

🕐 Traditionally enjoyed sunday lunch, feasts, daily meals 📜 Origins: Ancient

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