Palusami

Ingredients

• 12 large taro leaves, stems removed
• 2 cups coconut cream
• 1 onion, finely chopped
• 300g corned beef or fresh reef fish, chopped (optional)
• Salt to taste
• Banana leaves for wrapping (optional)

Instructions

1. 1Rinse the taro leaves well and layer several together to create a sturdy base that can hold liquid without tearing.
2. 2Mix the coconut cream with chopped onion, salt, and the corned beef or fish if using.
3. 3Spoon the coconut cream mixture into the center of the layered taro leaves.
4. 4Fold the leaves over the filling to fully enclose it, forming a tight parcel, and wrap in banana leaf if available for extra protection.
5. 5Place the parcels seam-side down in a steamer or heavy pot with a small amount of water.
6. 6Cover and steam or gently bake for 45-60 minutes until the taro leaves are completely soft and cooked through.
7. 7Check that the leaves are tender all the way through, as undercooked taro leaves can be irritating.
8. 8Serve warm, unwrapped from the leaves, as a side or main dish.

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