Entree: Papua New Guinea – Southern Culinary Region – Palusami (Taro leaves filled and baked in rich coconut cream with meat or fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 12 large taro leaves, about 1 lb (450 g)
- 2 cups (480 ml) thick coconut cream
- 1 can corned beef, about 12 oz (340 g)
- 1 small onion, thinly sliced, about 3 oz (90 g)
- 2 garlic cloves, minced (about 0.2 oz / 6 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lime juice (optional)
- 2 tbsp (30 g) butter or margarine, cut into small pieces (optional)
- Banana leaves or heavy-duty aluminum foil for wrapping
- Water for steaming as needed

Instructions

1. Preheat oven to 350°F (180°C) if baking, or prepare a steamer basket if steaming.
2. Rinse taro leaves and trim thick stems; set aside whole leaves for wrapping and reserve a few inner tender leaves chopped finely to mix with filling if desired.
3. In a bowl, flake corned beef with a fork and mix with sliced onion, minced garlic, salt, pepper, and lime juice until combined.
4. Lay one taro leaf flat (shiny side down), spoon about 2–3 tbsp (30–45 ml) of coconut cream in the center, top with 2–3 tbsp (30–45 g) of the meat mixture, and add a few small butter pieces and another drizzle of coconut cream.
5. Fold the leaf edges to form a tight parcel and wrap the parcel again in a banana leaf or aluminum foil; repeat to make 6–8 parcels.
6. Place parcels in a baking dish, add 1/4 cup (60 ml) water to the dish, cover with foil and bake 45–60 minutes until leaves are tender and filling hot; alternatively steam parcels over simmering water for 60–75 minutes.
7. Carefully unwrap and serve hot, spooning any pooled coconut sauce over rice or cassava.