Entree: Kiribati – Southern Culinary Region – Palusami (Taro leaves filled with coconut cream and seasoned meat then baked until rich and tender)

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 12 taro leaves (or large spinach leaves), about 10–12 leaves
- 2 cups (480 ml) coconut cream
- 12 oz (340 g) canned corned beef, mashed (optional for vegetarian versions)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)
- Banana leaves or aluminum foil for wrapping
- 1 tbsp (15 ml) vegetable oil (for sautéing onion and garlic)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly sauté the chopped onion and minced garlic in 1 tbsp (15 ml) vegetable oil over medium heat until translucent, about 3–4 minutes. Let cool slightly.
2. In a bowl, combine the coconut cream, mashed canned corned beef, sautéed onion and garlic, salt, pepper, and lemon juice if using. Mix until evenly combined.
3. Wash and trim the taro leaves if needed. Lay 2–3 leaves overlapping per parcel (to prevent holes) with the glossy side down.
4. Spoon about 1/3 to 1/2 cup (80–120 ml) of the coconut-meat mixture onto the center of each leaf stack. Fold the sides over to form a secure parcel; wrap each parcel in banana leaf or aluminum foil.
5. Place parcels in a baking dish, seam side down. Bake in the preheated oven for 45–60 minutes, until the leaves are tender and the filling is heated through and slightly thickened.
6. Remove from the oven and let rest for 5 minutes. Unwrap carefully and serve hot, spooning any collected juices over rice or taro.