Samoan Taro Food
POLYNESIAN PALUSAMI RECIPE
Palusami is considered a staple in the Polynesian islands, particularly in Samoa and Fiji. It's wildly popular at feasts and parties and it's extraordinarily easy to prepare.
Categories Samoa
Time 1h
Number Of Ingredients 7
Steps:
- Finely chop the onion, mince the garlic and place them into a large mixing bowl.
- Add corned beef, salt and pepper to taste and mix thoroughly.
- Take a big sheet of aluminium foil, place two leaves on top of the other on the foil and scoop a large dollop of the mixture in the centre.
- Add 3 tablespoons of coconut cream on top of the mixture and around the centre of the leaf.
- Now fold up the first leaf, add another 2 tablespoons of coconut milk and wrap the second leaf. Wrap it all up in the aluminium foil and repeat until you have none of your mixture left.
- Cook in a 350 degree oven for 30 minutes.
- Unwrap the package from the foil, open the leaves and enjoy!
Nutrition Facts : Calories 1416 calories, Carbohydrate 246 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 40 grams fat, Fiber 25 grams fiber, Protein 20 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 1094 milligrams sodium, Sugar 80 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SAMOAN PALUSAMI
Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store.
Provided by Goddess
Categories Side Dish Vegetables Greens
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
- Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 4.4 g, Cholesterol 36.1 mg, Fat 20.7 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 15.2 g, Sodium 487.3 mg, Sugar 0.3 g
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
AUNTIE IME'S FA'ALIFU TARO (SAMOAN TARO IN COCONUT ONION SAUCE) RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 4
Steps:
- Peel taro while under running water or it can irritate the skin. Place peeled and quartered taro root in a saucepan, cover with water and heat until boiling. Then simmer until fork-tender. Prepare fa'alifu sauce by combining all onion and coconut milk, and heat over medium heat. If you like a very thin coating of coconut sauce, first season the coconut milk with salt. After draining your taro simply pour on the coconut sauce. If you like it thicker (we do) Drain the taro but leave them in the saucepan. Pour the coconut mixture over the taro and boil this for 5 minutes or until the onions are cooked. Be careful not to overcook your taro.
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- Palusami (Main Dish with Corned Beef and Coconut Milk) If you’re looking for a filling, “stick to your ribs” main dish, consider palusami. It’s a baked dish that combines the rich, savory flavors of corned beef, sauteed onions, minced garlic, and soy sauce with the sweetness of coconut milk and the earthiness of spinach.
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Samoan Food & Cuisine Samoan food is not heavily spiced and is characterized by the use of coconut milk and cream. Staple foods are taro , breadfruit, bananas, coconut , fish and shellfish, chicken and pork. Samoan Umu, a traditional above the ground stone oven heated by glowing hot lava rocks is used to cook food.
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From tarohut.com
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