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Palusami: Corn Beef in Taro Leaves
I was introduced to this version of the famous Samoan dish several
years ago, at Turtle Island Resort in Fiji. This Palusami recipe
includes canned corned beef, coconut cream, and onions
which are formed into bundles, wrapped in taro leaves,
and baked. Other common fillings for Palusami are
fish, shrimp, and meatless Palusami containing only
coconut cream mixed with onions. I often make the corned version using
spinich leaves instead of taro and some recipes use
Luau leaves.
Ingredients:
1 can of corned beef (#3 size)
1 cup finely chopped onions
Unsweetened coconut milk
10 young taro leaves, or 2 pounds of fresh spinich
Aluminum Foil
Instructions (Stuffed Leaves):
Cook onions in butter until tender.
Mix with corned beef and coconut milk
and forum the mixture into bundles.
Wrap bundles with taro leaves or spinich,
and bake 30 to 60 minutes at 350 degrees.
Instructions (Casserole)
Line the bottom of an 8 or 9 inch square pan
with half the taro or spinach leaves. Cook onions in butter
until tender and mix with corned beef and
up to 8 ounces of unsweetened coconut milk.
Pour the mixture over the leaves, and top with
the remaining leaves. Cover pan tightly with
foil and bake at 350 degrees for 30 to 60 minutes.
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See also:
More Hawaiian Beef Recipes
Alphabetical Index to All Recipes
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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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