Delight in the rich flavors of traditional Fijian cuisine with this oven-baked Corned Mutton Palusami. A harmonious blend of corned mutton, fresh vegetables, and creamy coconut, this dish offers a taste of the South Pacific that's sure to impress.
Ingredients
🌿 Fresh taro leaves, adjust quantity as needed
🥫 1 can Pacific Corned Mutton
🍅 3-5 ripe tomatoes, diced
🧅 1-2 onions, finely chopped
🧄 Garlic cloves, minced, to taste
🌶️ Chili peppers, chopped, to taste
🧂 Salt, to taste
🥥 Coconut cream, Maui & Sons, approximately 1 cup
🥥 Coconut milk, Thai Kitchen, approximately 1 cup
🍋 Fresh lemon for a hint of acidity
Instructions
1- Preheat the Oven:
- Preheat your oven to 150°C (302°F)
2- Prepare the Taro Leaves:
- Carefully wash and pat dry the taro leaves to remove any dirt.
- Trim the thick stalks if necessary.
3- Mix the Filling:
- In a large mixing bowl, combine corned mutton, diced tomatoes, onions, garlic, and chili peppers.
- Add salt to taste. Mix thoroughly until all ingredients are well-incorporated.
4- Assemble the Palusami Parcels:
- Place a generous spoonful of the corned mutton mixture onto the center of each taro leaf.
- Wrap the leaf around the mixture to form a neat parcel.
- Secure with kitchen twine or gently tuck the ends underneath to hold together.
5- Prepare the Coconut Mixture:
- In another bowl, combine coconut cream and oil of your choice for a creamy mixture.
- Add a splash of fresh lemon juice for extra flavor if available.
6- Layer and Bake:
- Arrange the wrapped taro leaf parcels in a single layer in a baking dish.
- Pour the coconut mixture over the parcels, ensuring they are well-coated.
- Cover the dish with aluminum foil to keep moisture in.
7- Bake the Palusami:
- Place the baking dish in the oven. Bake for 2-3 hours at low heat, checking periodically.
- Add more coconut mixture if necessary to prevent drying.
8- Serve:
- Serve the palusami hot. Unwrap each parcel as you serve.
- Enjoy with optional fresh lemon wedges for added zest.
Prep Time: 30 minutes
Cook Time: 2-3 hours
Total Time: 2.5-3.5 hours
Servings: 4-6
Calories per Serving: Approximately 400
Proteins: 25g
Fats: 30g
Carbohydrates: 10g
Equipment:
- Oven, Bosch Series 4
- Baking dish, Pyrex Rectangular Glass Baking Dish
- Mixing bowls
- Aluminum foil
- Knife, Wüsthof Classic Chef's Knife
Cooking Tips
- If your leaves aren't as tender as desired, continue baking and regularly check for doneness.
- Adjust spices and salt to your personal taste preference.
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My Fiji Kitchen: https://www.youtube.com/@myfijikitchen