Fiji style corned mutton Palusami cooked in oven
Recipe Information
Fiji Style Corned Mutton Palusami
Cultural Context
Originating from Fiji, Palusami is a traditional dish that showcases the island's abundant coconut and taro. Often enjoyed during communal gatherings or celebrations, it reflects the Fijian love for hearty, flavorful meals. Today, variations of Palusami can be found across the Pacific Islands, adapting to local ingredients and tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
corned mutton
🥗Healthier: chicken
💰Cheaper: canned tuna
Chicken is leaner and more affordable, while canned tuna is a convenient alternative.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is often less expensive.
taro leaves
🥗Healthier: spinach
💰Cheaper: collard greens
Spinach is more widely available and collard greens are budget-friendly.
green chilies
🥗Healthier: jalapeños
💰Cheaper: bell peppers
Jalapeños provide similar heat, while bell peppers are milder and cost-effective.
Preheat the oven to 180°C (350°F).
Prepare the taro leaves by washing them thoroughly and removing any tough stems.
Layer some taro leaves at the bottom of a baking dish.
Mix corned mutton with chopped onion, garlic, ginger, lime juice, and green chilies in a bowl.
Spread the mutton mixture over the taro leaves in the baking dish.
Add more taro leaves on top of the mutton mixture to cover it completely.
Pour coconut milk over the layered ingredients until just covered.
Season with black pepper and salt to taste.
Add bay leaves for flavor.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 1.5 to 2 hours until the mutton is tender.
Remove from the oven and let it rest for a few minutes before serving.
Cooking Techniques
Spice Level:
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