Palusami is one of those traditional dishes that became so popular that every Polynesian has its own version! We chose today to highlight the version of the beautiful yet endangered island of Kiribati.
It consists normally of a taro leaves stew cooked with a coconut and onion filling. Some versions include corned beef, tomatoes, garlic… and it is also spread out as far as the Philippines.
I was not able to find some taro leaves here (even if taro roots are widely available in Vancouver), so this time I replaced the leaves by lacinato kale. I really like the crunchiness of that type of kale and the leaves are thick like taro leaves so I figured I could give this a try. But you can also try with spinach leaves! I also decided to indulge ourselves with our new favorite meat substitute : jackfruit!
The results is a light and refreshing stew that is good served with rice and makes a nice summer meal. Spice it up a bit with hot sauce if you like to add a little kick to your meal, coconut milk really pairs fantastically with hot sauce.
Now if you are lucky to find some taro leaves, make sure you use only young ones (not the ones with red stem) and wash them, remove the stems and cook them thoroughly, as the plant can be toxic.
Serves : 4 – Prep time : 5 minutes – Total time : 25 minutes – Toddler’s rating: 👍
Ingredients
1 can jackfruit
1 bunch fresh lacinato kale, roughly chopped
1 onion, chopped
1 can coconut milk
olive oil
salt and pepper, to taste
hot sauce (optional)
Preheat the oven to 350°F (180°C).
Heat a few tbsp of olive oil in a large pan. Add the onions and the jackfruit, and fry for about 4 minutes, then set aside.
In a bowl, mix together the coconut milk, salt and pepper to taste.
Put the spinach leaves on a baking dish. Pour the coconut mixture evenly over the spinach, then add the cooked jackfruit and onions. Cover with some foil and bake the dish for 15 minutes.
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