How to make Samoan Palusami (Lu'au)

coconut cream

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat while still providing creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based protein alternative.

taro leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more accessible and still nutritious.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity.

Preheat the oven to 350°F (175°C).

Wash and dry the taro leaves thoroughly.

Layer a few taro leaves in a baking dish to create a base.

Chop the onion and garlic finely.

Mix the coconut cream with chopped onion, garlic, salt, and pepper in a bowl.

Add lime juice and chili pepper to the mixture for flavor.

Spread the coconut mixture over the taro leaves in the baking dish.

If using fish or meat, layer it on top of the coconut mixture.

Cover with additional taro leaves to seal the filling.

Add a small amount of water to the bottom of the baking dish to create steam.

Cover the dish tightly with aluminum foil.

Bake in the oven for 45-60 minutes until the leaves are tender.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens