Sister Rasela is part Samoan.\u00a0 For her first show, in November ’09, she shared some of her flavours of her heritage, including two ways to make palusami, a rich, coconutty taro leaf dish.\u00a0 It is a classic part of a Samoan feast.\u00a0 And like many things in life, there’s a hard way and an easy way.<\/p>\n
PALUSAMI<\/strong> – taro leaf parcels filled with coconut cream and chopped onion<\/p>\n My Dad has given me a bit of an inkling as to how it is made but he says really, the best way is to be shown, and this of course is so much a part of the Samoan way.<\/p>\n Ingredients Preparing the Cream: Preparing the Palusami Easy Way<\/strong><\/p>\n Basically you use the new leaves of the Taro, lay them flat on top of one another and roll them into a long cigar shape. sister Rasela<\/p>\n [ndt – ask your local purveyor of taro to bring some leaves – the one at the Byron Farmers Market heard the show and had them available straight away]<\/p>\n","protected":false},"excerpt":{"rendered":" Sister Rasela is part Samoan.\u00a0 For her first show, in November ’09, she shared some of her flavours of her heritage, including two ways to make palusami, a rich, coconutty taro leaf dish.\u00a0 It is a classic part of a Samoan feast.\u00a0 And like many things in life, there’s a hard way and an easy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":147,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-228","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=228"}],"version-history":[{"count":1,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/228\/revisions"}],"predecessor-version":[{"id":229,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/228\/revisions\/229"}],"up":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/147"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n5 coconuts – coconut scraper
\nonions – baking tin
\nlots of taro leaves
\naluminum foil<\/p>\n
\nScrape 5 fresh coconuts into the baking tin.
\nBake in oven until brown. Add ~ cup of warm water.
\nSqueeze with a thin cloth or tauaga to get cream.
\nAdd salt and Onion to personal taste.<\/p>\n
\nGet taro leaves. (You will need ~ 4 leaves for one luau.)
\nUse 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.
\nPlace leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream.
\nPour ~ 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.
\nWrap total package in aluminum foil, twisting the top to conceal and hold the package tight.
\nPut in oven and cook for about an hour at ~ 250`C (quite high).<\/p>\n
\nJoin the ends together forming a donut-like shape with a hole in the middle.
\nPlace in pot and pour over coconut cream and chopped onion.
\nSimmer very gently for 15 to 20 minutes and remove to cool and semi-set.
\nWhole thing is completely edible, extremely rich and totally decadent.<\/p>\n