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Ingredients
Young
taro leaves. (or Ceylon Spinach, silverbeet etc)
Thick
coconut cream.
Onion
Banana
leaf (or foil)
Breadfruit
leaf (not needed if you are using an oven)
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Instructions
Lightly
fry onion and mix with coconut cream. Spread coconut cream onto
each taro leaf and stack them into a fist sized pile. Wrap in larger
leaf to make a neat parcel. Wrap in a wilted banana leaf or foil
and bake in a moderate oven for 30 minutes. If you cook this in
coals, wrap in a breadfruit leaf to prevent charring.
[This recipe has very strong memories as I learned
it in Samoa from my Samoan neighbour, who supervised me through
the process. We made the coconut cream from scratch, grating the
coconut with a hand grater, and occasionally my fingers. It is really
delicious, but when you grate the coconut the recipe is quite time
consuming.
I had eaten Palusami with relish at several Samoan
feasts, before I made it myself and only later, after my cooking
lesson, I learned to respect the effort that went into its production.]
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