Palusami
To make this Pacific Island dish, about four young (i.e. tender) taro leaves are cupped in one hand, filled with thick coconut cream, folded to make a packet, and then baked. The smaller leaves, or smaller pieces of big leaves, should be layered inside a larger outer leaf. Onion, salt and other flavourings are usually added to the coconut cream. There are many variations, and this reflects the great popularity of palusami.
Fresh leaves for palusami are now sold in the larger cities in New Zealand (readers - please use our message board to tell others where the leaves are available). Taro leaves are imported from the Pacific and are also grown in home gardens and in glasshouses in Auckland.
Cooking writers in New Zealand have published palusami recipes that use spinach or silver beet leaves instead of taro. These dishes are also good, but do not have the same taste as taro.
During or after cooking, few drops of lemon juice can be added to palusami, according to taste.