SAMOAN PALUSAMI
Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store.
Provided by Goddess
Categories Side Dish Vegetables Greens
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
- Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 4.4 g, Cholesterol 36.1 mg, Fat 20.7 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 15.2 g, Sodium 487.3 mg, Sugar 0.3 g
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Dover Olayinka (Dover'o)
[email protected]This was my first time making palusami and it was a success!
Kensor Jhonson
[email protected]This palusami was delicious! I loved the combination of flavors and textures.
Monia Gouws
[email protected]This palusami recipe was a bit too time-consuming for me. I had to cook the taro leaves separately and then assemble the dish. It was still delicious, but I would probably only make it for special occasions.
Kimberly Madera
[email protected]I'm not a fan of coconut milk, but I loved the palusami recipe. The taro leaves were cooked perfectly and the corned beef added a nice salty flavor. I would definitely make this again, but I would use a different milk, like almond milk or soy milk.
moraa dephina
[email protected]I made this palusami recipe for a party and it was a huge hit! Everyone loved it. I especially liked the crispy shallots on top. They added a nice crunch to the dish.
Christopher Crocker
[email protected]This palusami recipe was a bit too bland for my taste. I think I needed to add more salt or spices. Other than that, the dish was delicious. The taro leaves were cooked perfectly and the coconut milk sauce was creamy and flavorful.
MD JIHAD KHAN
[email protected]I'm not a big fan of corned beef, but I loved the palusami recipe. The taro leaves were cooked perfectly and the coconut milk sauce was creamy and flavorful. I would definitely make this again, but I would use a different protein, like chicken or tof
Abdullah Kaleem
[email protected]This was my first time making palusami and it was a success! The dish was flavorful and the coconut milk gave it a creamy texture. I would definitely recommend this recipe to anyone who loves Samoan food.
Carreather Bryant
[email protected]This palusami was delicious! I loved the combination of flavors and textures. The taro leaves were tender and the corned beef added a nice salty flavor. I would definitely make this again.
Sandeep M
[email protected]This palusami recipe was a bit too time-consuming for me. I had to cook the taro leaves separately and then assemble the dish. It was still delicious, but I would probably only make it for special occasions.
Bhai G
[email protected]I'm not a fan of taro leaves, but I loved the coconut milk sauce in this palusami recipe. It was creamy and flavorful. I would definitely make this again, but I would use a different leafy green, like spinach or kale.
Akanni Damilare
[email protected]I made this palusami for a potluck and it was a huge hit! Everyone loved it. I especially liked the crispy shallots on top. They added a nice crunch to the dish.
Fahim Neha
[email protected]I'm Samoan and this palusami recipe is very similar to the one my mom makes. It's delicious and easy to make. I would definitely recommend it to anyone who loves Samoan food.
Sohail Butt
[email protected]This palusami recipe was a bit too salty for my taste. I think I added too much corned beef. Other than that, the dish was delicious. The taro leaves were cooked perfectly and the coconut milk gave it a creamy, rich texture.
Muzammil Nasir Haral
[email protected]This was my first time making palusami and it turned out great! The instructions were easy to follow and the dish was ready in no time. I loved the combination of flavors and textures. I will definitely be making this again.
Rahaman Shekh
[email protected]I'm not a big fan of coconut milk, but this dish was still delicious. The taro leaves were tender and the corned beef added a nice salty flavor. I would definitely make this again, but I might use less coconut milk next time.
Roshan Bharati
[email protected]This palusami recipe was a hit! The flavors were amazing and the coconut milk gave it a creamy, rich texture. I'll definitely be making this again.