Palusami (Samoan Coconut Taro Leaves)

Method

1. Prepare the leaves by washing taro leaves thoroughly. Remove the tough center stems. If using spinach, just wash and drain.

   Drain thoroughly — excess water dilutes sauces and prevents browning. A few extra seconds of draining makes a noticeable difference in the final dish.

   Drain thoroughly — excess water dilutes sauces and prevents browning. A few extra seconds of draining makes a noticeable difference in the final dish.

2. Make the filling by mixing coconut cream, diced onion, and salt.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

3. Assemble by laying 3-4 taro leaves overlapping on a sheet of foil. Pour 1/4 cup coconut cream mixture in the center. Fold the leaves over the cream, then wrap tightly in foil. Make 4-6 packages.

4. Bake at 350°F for 1-1.5 hours (30 minutes if using spinach). The leaves should be completely tender and the coconut cream absorbed.

   Position the rack in the center of the oven for even heat distribution. The top rack runs hotter (closer to the heating element) and the bottom rack is cooler.

   Position the rack in the center of the oven for even heat distribution. The top rack runs hotter (closer to the heating element) and the bottom rack is cooler.

5. Serve by unwrapping at the table. In Samoa, palusami is served at every umu feast alongside roasted pork, taro, and breadfruit. It's the vegetable dish that everyone fights over.

   Roasting at high heat creates caramelization on the surface while the interior cooks gently. Don't crowd the pan — overcrowding traps steam and prevents browning.

   Roasting at high heat creates caramelization on the surface while the interior cooks gently. Don't crowd the pan — overcrowding traps steam and prevents browning.

Equipment

• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Aluminum foil

Chef Notes

• The most important thing: Taro leaves MUST be cooked thoroughly — at least 1 hour. Raw taro leaves contain calcium oxalate crystals that cause intense throat irritation. Long cooking neutralizes them completely.
• If you can't find taro leaves, spinach is the most common substitute. It doesn't need the long cooking time — reduce to 30 minutes.
• Use coconut cream (thick), not coconut milk. The richness of the cream is what makes palusami luxurious.
• Wrap tightly in foil to create a sealed package. The coconut cream steams inside, infusing the leaves.
• Palusami is traditionally cooked in an umu (earth oven). The oven adaptation works well at 350°F.

Common Substitutions

Ingredient	Substitution	Notes
Taro leaves	Spinach or Swiss chard	Reduce cook time to 30 min — no oxalate concern
Coconut cream	Full-fat coconut milk	Thinner — use only the thick part from the top of the can
Oven baking	Grill (indirect heat, 1 hour)	Adds smoky flavor — closer to traditional umu

What You're Practicing

Palusami teaches you leaf-wrapped cooking — using leaves as both vessel and ingredient. The same technique appears in Greek dolmades, Vietnamese bánh lá, and Polynesian laulau. Visit Techniques for more.