Entree: Cook Islands – Palusami (Taro leaf parcels filled with coconut cream and often savory meat, baked until soft and creamy)

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 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 10–12 large taro leaves, washed and stems trimmed (approx. 1 lb (450 g))
- 2 cups (480 ml) coconut cream
- 1 can (12 oz (340 g)) canned corned beef, drained and flaked
- 1 small onion, finely chopped (approx. 4 oz (115 g))
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) lime or lemon juice (optional)
- Banana leaves for wrapping (optional)
- 1 tbsp (15 ml) vegetable oil for brushing (optional)

Show original ingredient measurements

- 10–12 large taro leaves, washed and stems trimmed (approx. 1 lb / 450 g)
- 2 cups (480 ml) coconut cream
- 1 can (12 oz / 340 g) canned corned beef, drained and flaked
- 1 small onion, finely chopped (approx. 4 oz / 115 g)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) lime or lemon juice (optional)
- Banana leaves for wrapping (optional)
- 1 tbsp (15 ml) vegetable oil for brushing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C) if baking. If using banana leaves, soften them over a low flame or in a warm oven so they are pliable.
2. In a bowl, combine the flaked corned beef, chopped onion, salt, pepper, and lime juice. Stir in 1 cup (240 ml) of the coconut cream so mixture is moist but not soupy.
3. Lay a taro leaf flat (use two overlapping leaves for larger ones). Place 2–3 tbsp (30 to 45 ml) of the filling in the center and fold the leaf sides over to form a sealed parcel. Repeat to make 8–10 parcels.
4. Place parcels seam-side down on a baking dish. Pour remaining 1 cup (240 ml) coconut cream over the parcels so they are partially immersed. Optionally wrap each parcel in banana leaf and brush with oil.
5. Cover the dish tightly with foil and bake 45–60 minutes, or until taro leaves are soft and filling is heated through. Alternatively, steam parcels in a covered pot 45–60 minutes.
6. Remove from oven/steamer and let rest 5 minutes. Serve warm, traditionally with steamed cassava, taro, or rice.

1. Preheat oven to 350°F (175°C) if baking. If using banana leaves, soften them over a low flame or in a warm oven so they are pliable.
2. In a bowl, combine the flaked corned beef, chopped onion, salt, pepper, and lime juice. Stir in 1 cup (240 ml) of the coconut cream so mixture is moist but not soupy.
3. Lay a taro leaf flat (use two overlapping leaves for larger ones). Place 2–3 tbsp of the filling in the center and fold the leaf sides over to form a sealed parcel. Repeat to make 8–10 parcels.
4. Place parcels seam-side down on a baking dish. Pour remaining 1 cup (240 ml) coconut cream over the parcels so they are partially immersed. Optionally wrap each parcel in banana leaf and brush with oil.
5. Cover the dish tightly with foil and bake 45–60 minutes, or until taro leaves are soft and filling is heated through. Alternatively, steam parcels in a covered pot 45–60 minutes.
6. Remove from oven/steamer and let rest 5 minutes. Serve warm, traditionally with steamed cassava, taro, or rice.