Palusami

Palusami is Kiribati's national dish. Palusami is made from coconut milk and taro leaves, which are abundant in inhabited areas of the islands, as well as curry powder, banana leaves, breadfruit leaves, hot water, and black pepper. Bundles loaded with coconut cream and taro are traditionally baked in an underground earthen oven. Palusami should be served on a serving tray with some garnishing on the sides.

Ingredients:

36 Young taro leaves, 2 cups of coconut cream/coconut milk, 1 tsp curry powder, 6 wilted banana leaves, 6 breadfruit leaves, 1 medium onion (peeled and finely diced), Hot water, Salt, Black pepper

Instruction:

1. In a medium-sized bowl, combine the onions and coconut cream.
2. Add the curry powder to this and mix well, then set aside.
3. Remove the thick stems of the taro leaves.
4. Dip each leaf for half a minute in a container of hot water; this will make them more pliable.
5. Layer six taro leaves together, ensure that a larger leaf is used as the base. Then, fold the leaves into a cone or cup.
6. Pour half a cup of the seasoned coconut cream mixture into the taro leaf cone.
7. Secure the open top by folding it delicately, then place it in a banana leaf.
8. Fold the banana leaf around the taro cone and secure the top.
9. Place the leaf bundle in the centre of a breadfruit leaf, wrapping the leaf around the bundle and securing it at the top with toothpicks.
10. Wrap the bundle in foil paper to secure it further if needed. Then, place the finished bundles in a baking tray.
11. Bake in the oven for thirty (0:30) minutes in moderate heat.
12. Remove from the oven and place the bundles on a serving platter; unwrap the bundles to reveal the creamy taro leaf and coconut cream filling.
13. Serve Palusami hot or cold.