Pulasami is a south pacific dish that is traditionally cooked in an underground oven known as an umu. It is made with corned beef, taro leaves and coconut milk and tastes great. This year Nilesh made some for us as part of our thanksgiving dinner. Here is a quick tutorial on how to make it.
First you need to find some taro leaves. These are hard to come by in Canada but not impossible. The ones we found were grown in BC. I’ve heard of this being made with spinach if taro is not available so that is another option. You’ll want to wash them then remove the stems. Peel the stems and discard the skin. Chop up in the inside part to add to the meat mixture.
Add corn beef, onion, garlic, tomato, chili and the taro stems to a bowl and mix.
Place some tin foil in a bowl and then layer 3 leaves in different directions. (You can place all of the pulasmi in one large piece of tin foil if you- we did it this way as some of the taro leaves had holes in them).
Place a scoop of the meat mixture into the middle.
Pour coconut milk over the meat mixture until well covered.
Fold the leaves one layer at a time until it looks like the picture below. (The tin foil isn’t shown here)
Fold the tin foil over so it is completely closed.
Place in a baking dish and cook at 500F for 30 to 45 minutes until the leaves are tender.
When it is done unwrap it and it will look like this:
It doesn’t look that appetizing but looks can be deceiving! The leaves are soft and juicy, the meat mixture is flavourful and the coconut milk gives it a unique taste. Give it a try and I bet you’ll love it!