Vegan palusami
Palusami, the national dish of Kiribati, is made by baking coconut cream wrapped in taro leaves. Substitute for other large leaves if you can't find fresh taro leaves.
Servings 6 packets
Ingredients
- 18 large leaves, ideally taro see note
- 100 g onion, diced
- 100 mL coconut cream
- 1 pinch salt
- seasoning, optional see note
For wrapping
- aluminum foil
Instructions
- Set oven to 180°C/350°F
- Dice the onion and mix with the coconut cream. Add a pinch of salt.
- Prepare your leaves by removing any stems (depends on what leaves you chose)
- Layer 2-3 large leaves in the palm of your hand. Add two spoons of coconut and onion mixture.
- Fold the leaves in over the coconut cream to from a tight packet.Wrap the packet in aluminum foil to keep tight.
- When all palusami are assembled, bake them in the oven at 180℃/350℉ for 45-60 minutes.
- When the palusami have cooled enough to handle, open the packets and serve straight away.
Notes
Large leafy greens: traditional palusami is made from taro leaves but depending on where you live, these can be hard to find. They can be replaced by other large leafy greens that are available to you, such as Swiss chard, kale, or Chinese broccoli (gai lan).
Seasoning: Some cooks add additional seasoning to the coconut cream, such as garlic, ginger, or curry powder.