Polynesian Palusami Recipes

POLYNESIAN PALUSAMI RECIPE

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!

SAMOAN PALUSAMI

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.

LUAU PALUSAMI (AMERICAN SAMOA)

Steps:

• PREPARING THE CREAM:.
• Scrape 5 fresh coconuts into the baking tin.
• Bake in oven until brown.
• Add 1 cup of warm water.
• Squeeze with a thin cloth or tauaga to get cream.
• Add salt and onion to personal taste.
• PREPARING THE LUAU PALUSAMI:.
• Get taro leaves. (You will need 4 leaves for one luau.Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf to make a smaller leaf.) Lay the 4 pieces flat with the big one on the bottom and the 3 smaller ones on top.
• Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream.
• Pour ~ a small cup of coconut cream inside the leaf structure and close outside edges of the leaves to enclose the cream, making the leaves like a ball-like structure.
• Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight.
• Put in oven and cook for about an hour at 475 degrees F. (quite high).