Palusami (Coconut Cream and Tinned Meat in Taro Leaves)
Palusami (Coconut Cream and Tinned Meat in Taro Leaves) is a traditional Nauru recipe for an accompaniment of onion, spam and coconut cream baked in taro leaves until set. The full recipe is presented here and I hope you enjoy this classic Nauru version of: Coconut Cream and Tinned Meat in Taro Leaves (Palusami).
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Ingredients:
500ml coconut cream (full fat is best here)
500g taro leaves, cleaned and stems removed (handling them with care to avoid irritation is key)
1 medium onion, finely chopped
300g spam (tinned pork or other tinned meat)
1 tsp sea salt
120ml water (just enough to help steam the taro leaves to perfection)
Method:
Pre-heat your oven to 180°C.
Lay out the taro leaves flat on a clean surface, overlapping them slightly to form a base.
Shred the spam in a bowl then mix in the onion. Sprinkle this mixture evenly over the leaves, followed by a pinch of salt for seasoning.
Pour the coconut cream over the onions, ensuring it’s spread out to cover the leaves generously.
Carefully fold the leaves over the filling, creating a neat parcel to hold all the other ingredients inside.
Place the parcel in a baking dish, add the water around it to create steam, and cover tightly with foil.
Transfer to the centre of your pre-heated oven and bake for 45 minutes, or until the leaves are tender and the coconut cream has thickened.
Remove from the oven and set aside to rest for 5 minutes before unwrapping to serve, allowing the flavours to meld together.
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