Lu Sipi (Palusami with Mutton Flaps) - Pacific Heartbeat | Heart Foundation
Recipe Information
Palusami with Mutton Flaps
Cultural Context
Palusami, originating from the islands of Fiji, is a traditional dish that highlights the use of taro leaves and coconut cream, staples in Polynesian cuisine. Traditionally enjoyed during communal feasts and celebrations, it reflects the resourcefulness of island cooking. Today, variations can be found across the Pacific Islands, showcasing local ingredients and flavors, making it a beloved dish beyond its origins.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
mutton flaps
🥗Healthier: chicken thighs
💰Cheaper: pork belly
Chicken thighs are leaner while pork belly offers a similar texture.
coconut cream
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is more accessible.
Preheat the oven to 180°C (350°F).
Wash and dry the taro leaves thoroughly.
Layer the taro leaves in a baking dish, creating a base.
Season the mutton flaps with salt, black pepper, and lime juice.
In a skillet, sauté onions, garlic, and ginger until fragrant.
Add the seasoned mutton flaps to the skillet and brown on all sides.
Spread the sautéed mixture over the taro leaves in the baking dish.
Pour coconut cream over the mutton and taro leaves evenly.
Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 1.5 to 2 hours, until the meat is tender.
Remove from the oven and let it rest for a few minutes.
Garnish with fresh coriander before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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