Entree: American Samoa – Southern Culinary Region – Palusami (Baked taro leaf parcels filled with coconut cream and often corned beef)

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 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

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

- 12 large taro leaves (about 1 lb (450 g))
- 1 lb (454 g) canned corned beef, drained and shredded
- 2 cups (480 ml) canned coconut cream
- 1 medium (about 5 1/4 oz (150 g)) onion, thinly sliced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime or lemon juice (optional)
- Banana leaves or heavy-duty aluminum foil for wrapping

Show original ingredient measurements

- 12 large taro leaves (about 1 lb / 450 g)
- 1 lb (454 g) canned corned beef, drained and shredded
- 2 cups (480 ml) canned coconut cream
- 1 medium (about 150 g) onion, thinly sliced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime or lemon juice (optional)
- Banana leaves or heavy-duty aluminum foil for wrapping

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl combine the shredded corned beef, coconut cream, sliced onion, salt, pepper, and lime juice if using; mix until evenly moistened. Lay one taro leaf smooth-side down, add about 1/4 to 1/3 cup (60–80 ml) of the filling near the stem end, fold the leaf over to form a tight parcel (use a second leaf for larger parcels as needed), then wrap each parcel in banana leaf or heavy-duty foil to seal.
2. Place wrapped parcels in a baking dish, cover, and bake in the preheated oven for 45–60 minutes until the leaves are tender and the filling is hot and bubbling. Let rest 5–10 minutes before unwrapping. Serve warm with steamed taro, rice, or as part of a Samoan meal.