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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.