Palusami — Coconut Creamed Taro Leaves

Shopping list

• 500 g taro leaves — stems removed, washed thoroughly

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• 400 ml coconut cream — tinned or fresh

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• 1 piece onion — finely chopped

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 200 g tinned corned beef — optional, crumbled

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan).

2. 2

   Blanch the taro leaves in boiling salted water for 2 minutes, then drain and cool under cold running water. Pat dry with a clean tea towel.

3. 3

   In a medium bowl, combine the coconut cream, chopped onion, salt, and black pepper. If using corned beef, stir it in now.

4. 4

   Lay out 4–6 large taro leaves on a clean work surface. Spoon the coconut mixture evenly onto the centre of each leaf.

5. 5

   Fold the sides of each leaf over the filling, then roll up tightly to form parcels.

6. 6

   Place the parcels seam-side down in a baking dish. Pour any remaining coconut cream over the top.

7. 7

   Cover the dish tightly with aluminium foil and bake for 1 hour.

8. 8

   Remove the foil and bake for a further 15– 20 minutes, until the tops are lightly golden and the sauce has thickened.

9. 9

   Let rest for 5 minutes before serving hot with steamed rice or breadfruit.