Palusami (Samoan Coconut Taro Leaves)

Taro leaves baked in coconut cream — Samoa''s beloved comfort dish.

Ingredients

• 1 lb taro leaves (or spinach/Swiss chard as substitute)
• 1 can (14 oz) coconut cream
• 1 onion, diced
• Salt
• Banana leaves for wrapping (or foil)

Method

1. If using taro leaves, boil 15 min first (removes oxalates). If using spinach, skip this step.

2. Mix leaves with coconut cream, onion, salt.

3. Wrap portions in banana leaves (or foil).

4. Bake at 375°F for 45 min until coconut cream is absorbed and leaves are tender.

5. Serve with taro root or rice.

What You're Practicing

• Taro leaves MUST be cooked thoroughly — raw taro contains calcium oxalate crystals that irritate the throat.
• Spinach or Swiss chard are safe, easy substitutes that capture the spirit of the dish.