Cut out a fair amount of the lower stalk, and the tip of the leaf. (Probably an old wives' tale that cutting the tip off keeps the bitterness away but doesn't hurt.) Make a "bowl" out of a few taro leaves, then shred up the rest and put them in the bowl. Add coconut cream. (Cream, not milk, not juice... http://en.wikipedia.org/wiki/Coconut_cream)
You can add onions if you want, or even fish or chicken. Salt is good.
Fold the extra leaves over the whole thing and bake it for around half an hour. You can wrap it in tinfoil if you want, but the leaves alone should work.
The resulting stuff is usually eaten heaped up on pieces of steamed or roasted taro. You could probably put it on potatoes or bread.
Real palusami is unbelievably addictive. I've had it made with spinach and was less impressed - I'd bet beet is closer to the original and might be pretty nice, depending on your coconut tolerance. I'm a huge coconut fan.
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Cut out a fair amount of the lower stalk, and the tip of the leaf. (Probably an old wives' tale that cutting the tip off keeps the bitterness away but doesn't hurt.) Make a "bowl" out of a few taro leaves, then shred up the rest and put them in the bowl. Add coconut cream. (Cream, not milk, not juice... http://en.wikipedia.org/wiki/Coconut_cream)
You can add onions if you want, or even fish or chicken. Salt is good.
Fold the extra leaves over the whole thing and bake it for around half an hour. You can wrap it in tinfoil if you want, but the leaves alone should work.
The resulting stuff is usually eaten heaped up on pieces of steamed or roasted taro. You could probably put it on potatoes or bread.
Real palusami is unbelievably addictive. I've had it made with spinach and was less impressed - I'd bet beet is closer to the original and might be pretty nice, depending on your coconut tolerance. I'm a huge coconut fan.