Palusami

1. PREHEAT oven to 180C.
2. MIX the crushed garlic, coconut milk and cream, sriracha and salt and pepper in a bowl to make a sauce.
3. CHOP the silver beet leaves into 3 large and place half in the bottom of a baking dish. Top with half of the sliced onion and silver beet stems.
4. POUR a third of the coconut sauce over the onions and silver beet.
5. ADD all of the spinach in one layer over the onion and silver beet then pour another third of the coconut sauce evenly over the top.
6. ADD the remaining silver beet leaves and stems topped by the last of the onion slices then pour over the remaining coconut sauce.
7. WRAP tightly in two layers of foil and bake for 1 hour.
8. SERVE a side dish to accompany meats or BBQ mains.

Palusami are a traditional Samoan dish consisting of young taro leaves wrapped around a filling of coconut cream, onion and sometimes corned beef, secured into a small parcel using banana leaf and traditionally cooked in an umu (earth oven). Each region has it’s own style of preparing palusami, whether that’s vegetarian or with meat (corned beef, tuna or even spicy mince). You will always find a platter of palusami at ceremonies such as weddings, funerals, birthdays and other important celebrations. Our version uses silver beet and spinach in place of young taro leaves which can be hard to find and is cooked in a tray in the oven. While not an exact match to the traditional recipe, it is similar in taste and can be served as a side to meat dishes or BBQ.