Entree: Tuvalu – Palusami (Taro and coconut parcels)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 10 large taro leaves, washed and stems trimmed
- 3 cups (300 g) grated fresh coconut
- 1 1/2 cups (360 ml) thick coconut cream (from squeezed grated coconut or canned)
- 1 cup (240 ml) water (to extract cream from grated coconut if using fresh)
- 1 medium onion, finely chopped (150 g)
- 2 cloves garlic, minced (6 g)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 6–8 banana leaves, washed and softened over flame (or heavy-duty aluminum foil as substitute)
- Butcher's twine or kitchen string (for tying; no measurement)

Instructions

1. Prepare the coconut cream: if using fresh grated coconut, place grated coconut and 1 cup (240 ml) water in a bowl, squeeze and strain through a fine mesh to extract thick coconut cream; reserve the cream. If using canned coconut cream, use as measured.
2. In a skillet over medium heat, warm 2 tbsp (30 ml) coconut oil; add 1 medium chopped onion (150 g) and 2 minced garlic cloves (6 g) and sauté until translucent, about 4–5 minutes.
3. Add the grated coconut 3 cups (300 g) or the reserved grated coconut to the skillet and stir to combine; fold in 1 1/2 cups (360 ml) coconut cream, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Cook gently 3–4 minutes until the mixture is evenly moistened and slightly thickened; remove from heat.
4. Lay a taro leaf flat (shiny side down) and place about 1/3 to 1/2 cup of the coconut mixture in the center; if leaves are small, overlap two leaves. Fold edges over to make a secure parcel.
5. Wrap each parcel in a softened banana leaf (or aluminum foil) and tie with butcher's twine or secure with additional banana leaves so parcels do not open during cooking.
6. Traditional method: place wrapped parcels in a covered earth oven or large steamer and cook slowly for 1.5–2 hours until taro leaves are very tender and filling is steaming. Oven method: arrange parcels in a baking dish, cover tightly with foil, and bake at 350°F (180°C) for 1–1.5 hours.
7. Remove parcels, let rest 5–10 minutes, then unwrap and serve hot. Palusami is typically eaten with taro, rice, or other starches.