Samoa
Photo: Chedlund808, CC BY-SA 4.0, croppedPalusami
/paluˈsami/pah-loo-SAH-mee
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- When
- Lunch & dinnerFestive
- Taste
- RichSavory
- Made with
- Vegetables
History
Palusami is young taro leaves wrapped around thick coconut cream, often with onion and salt, folded into parcels with breadfruit or banana leaves and baked in the umu, the Samoan earth oven of hot stones. The leaves become soft and the coconut cream sets into a rich filling. It is one of the most loved Samoan dishes, served on Sundays, when families prepare the umu after church for the to'ona'i, the big Sunday lunch. Versions add tinned corned beef or fish. Palusami is eaten with taro, breadfruit and baked fish or pork. Related dishes are made in Fiji, Tonga and other Pacific islands.
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