In Samoa, corned beef is called pisupo – which is just means canned food. The dish is traditionally made with young taro leaves and coconut cream wrapped in older taro leaves (the end result looking like a little pouch), which is then baked in an underground oven called an imu, but Samoans who have immigrated to the USA have assured me that spinach makes a fine substitute and a casserole is great if you can’t get the right leaves. As for the coconut cream, you can make this by shaving coconut flesh to produce the thick mixture, if you have time on your hands otherwise canned coconut milk (full fat please) tastes great.
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| 4-6 people |
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In Samoa, corned beef is called pisupo – which is just means canned food. The dish is traditionally made with young taro leaves and coconut cream wrapped in older taro leaves (the end result looking like a little pouch), which is then baked in an underground oven called an imu, but Samoans who have immigrated to the USA have assured me that spinach makes a fine substitute and a casserole is great if you can’t get the right leaves. As for the coconut cream, you can make this by shaving coconut flesh to produce the thick mixture, if you have time on your hands otherwise canned coconut milk (full fat please) tastes great.
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Ingredients
- 1 lb spinach , cleaned (I used baby)
- 15 oz coconut milk (1 can)
- 1 onion , chopped fine
- 12 oz corned beef (1 can), cubed
- salt
- pepper
Servings: people
Units:
Instructions
- Preheat the oven to 350F. Layer everything in a 13×9 casserole, or a giant ovenproof pot as I’ve done, alternating between spinach, onion, and cubed corned beef. You might need to really pack it in, depending on the size of your vessel.
- Top everything with a can of coconut milk, cover tightly, and bake for about 55 minutes.
- When the Palusami comes out of the oven, give it a good stir… taste… and if it needs more salt or maybe pepper, go for it!