🇫🇯 Fijian Cuisine

Palusami

Taro Leaves in Coconut Cream

Prep Time 20 min

Servings 6

Difficulty Easy

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.

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.