Palusami — Samoan Coconut Cream Parcels

Shopping list

• 500 g taro leaves — fresh, stems removed, or substitute spinach

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• 400 ml coconut cream — tinned, full-fat

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• 1 piece onion — finely diced

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• 200 g tinned corned beef — optional, roughly chopped

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• 2 clove garlic — crushed

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

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

2. 2

   Wash the taro leaves thoroughly in cold water, removing any thick stems. If using spinach, simply wash and drain well.

3. 3

   In a bowl, combine the coconut cream, diced onion, crushed garlic, salt, and pepper. Stir in the corned beef if using.

4. 4

   Lay out one large sheet of aluminium foil (about 30 cm square) and place a second sheet at a perpendicular angle to form a double-layered cross.

5. 5

   Stack 4–5 taro leaves (or a generous handful of spinach) in the centre of the foil. Pour about a quarter of the coconut mixture over the leaves.

6. 6

   Fold the leaves over the filling to enclose it, then wrap tightly in the foil, sealing the edges well to trap steam. Repeat with remaining leaves and filling to make 4 parcels.

7. 7

   Place parcels in a roasting tin and bake for 1 hour, until the leaves are tender and the coconut cream has thickened.

8. 8

   Carefully unwrap one parcel to check doneness — the leaves should be soft and the sauce should be creamy, not watery.

9. 9

   Serve hot with steamed rice or roasted root vegetables.