Savory Coconut Greens Delight

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (240g) mixed tropical greens (taro leaves, spinach, kale, collard greens), chopped 4 cups (240g) mixed tropical greens (taro leaves, spinach, kale, collard greens), chopped
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the coconut milk over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent.
3. 3.
   Stir in the turmeric powder, cumin powder, paprika, salt, and black pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Add the mixed tropical greens to the pot and stir well to coat them with the coconut milk mixture.
5. 5.
   Reduce the heat to low, cover the pot, and let the greens simmer for about 20 minutes, or until they are tender.
6. 6.
   While the greens are cooking, prepare the banana leaves by cutting them into square pieces large enough to wrap the greens.
7. 7.
   Once the greens are cooked, remove the pot from the heat and let it cool slightly.
8. 8.
   Take a piece of banana leaf and place a generous amount of the cooked greens in the center.
9. 9.
   Fold the banana leaf over the greens to create a neat parcel. Secure it with toothpicks or kitchen twine.
10. 10.
    Repeat the process with the remaining greens and banana leaves.
11. 11.
    Place the wrapped parcels in a steamer basket and steam for about 30 minutes, or until the flavors meld together and the banana leaves become tender.
12. 12.
    Carefully remove the parcels from the steamer and let them cool slightly before serving.
13. 13.
    Unwrap the parcels and transfer the cooked greens to a serving dish.
14. 14.
    Serve the Palusami warm as a main dish or as a side dish alongside other Samoan delicacies.

Treat your ingredients with care...

• Banana leaves — Before using banana leaves, make sure to wash them thoroughly and remove the tough central rib. You can soften the leaves by briefly blanching them in boiling water or by lightly toasting them over an open flame.

Tips & Tricks

• If you can't find taro leaves, you can substitute them with spinach or collard greens.
• For a spicier kick, add a chopped chili pepper to the coconut milk mixture.
• Serve the Palusami with steamed rice or breadfruit for a complete meal.
• To enhance the flavors, let the Palusami sit for a few hours or overnight before serving.
• Leftover Palusami can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Palusami as a main dish accompanied by steamed rice or breadfruit. It pairs well with other traditional Samoan dishes such as Oka (raw fish salad) and Fa'apapa (coconut bread).

Presentation advice

To enhance the presentation, unwrap the Palusami parcels at the table, allowing the aroma to fill the air. Arrange the cooked greens neatly on a serving platter, garnish with fresh herbs, and serve with a side of steamed rice.