Samoan Palusami

Ingredients

• 24 large young taro leaves
• 2 cups coconut cream
• 1 onion, finely chopped
• Salt to taste
• Aluminum foil, for wrapping
• 1 lb corned beef, or diced onion for a meat-free version

Before you cook

• Rinse the taro leaves and pat them dry, trimming off the tough stems.
• Finely chop the onion.
• Mix the coconut cream with the chopped onion and a good pinch of salt.

Steps

1. Lay 5 to 6 taro leaves overlapping in the palm of your hand to form a small bowl shape.
2. Spoon about 1/3 cup of the coconut cream mixture into the center of the leaves.
3. Add a spoonful of corned beef on top of the coconut cream, if using.
4. Gather the edges of the leaves up and around the filling and twist to seal into a tight parcel.
5. Wrap the parcel tightly in a square of aluminum foil.
6. Repeat with the remaining leaves and filling to make 4 parcels.
7. Arrange the foil parcels in a baking dish.
8. Bake at 400°F for 1 hour, until the taro leaves are completely tender.
9. Let the parcels rest for 5 minutes before unwrapping and serving.