Palusami | FoodieAtlas

Ingredients

2 cups taro leaves, washed and stems removed (or use spinach if taro leaves are unavailable)
1 cup coconut milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil or coconut oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste
1-2 fresh chili peppers, finely chopped (optional, adjust to taste)
1 cup cooked and shredded meat (such as chicken or pork) or use canned corned beef

If using taro leaves, remove the stems and wash the leaves thoroughly. If using spinach, simply wash and set aside.

In a large skillet or pot, heat the vegetable oil or coconut oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another 2 minutes until fragrant.

Stir in the ground turmeric, ground cumin, and ground coriander. Cook for 1-2 minutes to toast the spices.

Add the cooked and shredded meat or canned corned beef, and cook for another 5 minutes.

In a large mixing bowl, combine the taro leaves or spinach with the coconut milk. Mix well to coat the leaves with the coconut milk.

Season with salt, black pepper, and fresh chili peppers (if using).

Place a portion of the taro leaf or spinach mixture in the center of a large piece of banana leaf or aluminum foil.

Add a portion of the spiced meat mixture on top of the leaves.

Fold the banana leaf or foil to securely wrap the contents.

Place the wrapped parcels in a steamer or a covered pot over simmering water.

Steam for about 30-40 minutes, or until the taro leaves or spinach are tender.

Carefully unwrap the banana leaves or foil.