URBAN LIFE 'N STYLE DEC/JAN 2016 | HOT LIKE THAT | Page 126
PALUSAMI
(Fijian for Spinach
leaves)
A traditional Fijian dish made
with taro leaves (swiss chard or
big spinach leaves make a good
substitute). The usual filling is
corned beef and onion, seafood is
also delicious.
METHOD:
ingredients:
500ml
200gr
2-3
2
1
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Coconut cream
Boiled &
shredded corn
beef
Dozen young
taro leaves
Medium
tomatoes, thinly
sliced
Medium onion,
thinly sliced
Salt to taste
• Remove the central
stalks from the leaves,
soften them in hot
water, For individual
servings, hold the leaves
in the palm of your hand,
to form a cup. For
larger servings, place in
a shallow round bowl.
• Put half the coconut
cream and the beef in the
centre of the leaves, add
a layer of tomato and red
onion , season with salt,
then top with remaining
coconut cream.
• Fold over the leaves to
make a neat parcel or
money bag. Secure the
ends with a toothpick,
arrange in a covered
container in order of size.
Larger parcels are on the
bottom the smaller ones
are on top.
• Make sure any holes are
covered. Wrap in foil,
bake in a oven over 180°C
for 30 to 40 minutes. Or
cook in a steamer basket.
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