Samoan Sunday Classic · Coconut & Taro Leaf
Palusami
🥥
Photo coming soon
Raw taro leaves contain needle-like calcium oxalate crystals sharp enough to irritate the throat — only the long, moist heat of an umu earth oven breaks them down into the silky, spinach-like parcel that reaches the table.
Layers of taro leaves are wrapped around a filling of coconut cream, onion and often tinned corned beef, then slow-cooked — traditionally over hot stones in an underground umu oven — until the leaves collapse into a rich, creamy mound. Pacific market stalls across South Auckland sell it by the tray alongside taro and roast pork for Sunday lunch.
Why it's made this way: Samoans are Auckland's largest Pacific community, and palusami made at church fundraisers and weekend markets keeps the umu earth-oven tradition present in the city even without a literal pit to cook it in.
More from New Zealand
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.