Palu Sami

In a bowl, combine the thick coconut cream with the finely diced onion, curry powder, and salt, stirring well until all the seasonings are evenly distributed throughout the cream. Add sugar if making the sweet version.

Bring a large pot of water to a boil, dip each taro leaf into the hot water for thirty seconds to make it pliable and easier to fold without cracking, then lay the softened leaves flat on a clean work surface.

Stack two taro leaves together with the larger leaf on the bottom, forming a natural cup or cone shape by folding up the edges, creating a vessel that will hold the coconut cream filling without leaking.

Spoon approximately one quarter cup of the seasoned coconut cream mixture into each taro leaf cup, being careful not to overfill, as the cream will bubble and expand slightly during cooking.

Wrap each filled taro leaf parcel securely in a piece of banana leaf or aluminium foil, folding the edges tightly to create a sealed package that will trap the steam and prevent the coconut cream from escaping.

Preheat the oven to 180 degrees Celsius. Arrange the wrapped parcels seam-side down on a baking tray and bake for forty-five to sixty minutes until the taro leaves are completely tender and the coconut cream has set.

Alternatively, for the traditional method, bury the wrapped parcels in a ground oven (umu) lined with hot stones and banana leaves, covering them completely and cooking for about one hour until fragrant and tender.

Carefully unwrap the parcels at the table, revealing the silky, set coconut cream nestled within the soft, earthy taro leaves. Serve warm as a side dish alongside grilled fish or as a simple main course with steamed rice.