Ingredients:
1 lb taro leaves, washed and dried
2 cups coconut cream
1 onion, diced
2 tomatoes, diced
2 cloves garlic, minced
1 cup diced cooked corned beef or chicken (optional)
Salt and pepper to taste
Instructions:
In a pan over medium heat, sauté the onion, tomatoes, and garlic in a bit of oil until softened.
Add in the diced meat or fish if using, and sauté for a couple of minutes more.
Stir in the coconut cream and bring the mixture to a simmer.
Season with salt and pepper to taste.
Carefully remove the stems from the taro leaves, and lay them out on a clean surface.
Place a heaping tablespoon of the coconut cream mixture on each leaf.
Roll up the leaf, tucking in the sides, to enclose the filling.
Steam the palusami for about 30 minutes, or until the taro leaves are tender.
Serve with steamed rice or mashed taro.
