Discover the comforting flavors of the Pacific with Palu Sami. A traditional Samoan-inspired dish made with tender taro leaves, creamy coconut milk, onion, and savory corned beef. The ingredients are wrapped in ti leaves and steamed until the flavors come together in a rich, satisfying meal. This Palu Sami recipe is a wonderful way to experience the Polynesian influences found in Hawaii’s local food culture.
If you enjoy dishes made with taro leaves, try James’ Over the Top Lau Lau for another traditional island favorite featuring steamed taro leaves.
For helpful information about taro leaves and their preparation. See the University of Hawaiʻi’s Taro resource. This site explains how taro leaves are used in Pacific Island cuisine and why they require proper cooking.
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PALU SAMI
Ingredients
- 12 large pieces ti leaves, center rib removed
- 2 bunches (50 leaves) taro leaves, washed
- 1 tsp. alaea salt
- 2 (12 oz.) cans corned beef
- 1 medium onion, diced
- 1 can coconut milk
- 6, 12” pieces aluminum foil
Instructions
- In a shallow dish; place one ti leaf across another.
- Remove stems and tough veins from taro leaves.
- Arrange 8-10 leaves alternately on each set of ti leaves; sprinkle with salt.
- Divide corned beef into 6 portions; place onto taro leaves.
- Top with onions. Working one at a time, pour approximately ¼-1/3 cup of coconut milk onto corned beef; fold leaves over each other; keeping coconut milk in.
- Bring ti leaf ends tightly; tie leaf ends together with stems or string. Wrap tightly with foil.
- Repeat. Place in steamer over medium heat; steam 2 hours.
Variation:
- Place in a baking pan; place in a larger pan with 1-inch of water. Cover; bake in pre-heated 350 degree oven 1 ½ hours.
How To Serve:
- Serves 6.
This laulau you are sharing is one of the popular versions of the Tongan laulau. It is called Lū Pulu.
Palusami is Samoan and does not contain any meat. However, it is made with coconut milk and very delicious as well.