Fijian Palusami & Dalo (Slow-Braised Coconut Cream Greens with Roasted Taro) – Authentic Fiji Recipe
Sacred Fijian feast dish baking aromatic coconut cream and onions inside tender green leaves.
- Country of Origin
- 🇫🇯 Fiji (Melanesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender young taro leaves/spinach folded around caramelized shallots and tomatoes, Cubed roasted dalo (taro), Thick lolo coconut cream, Thick coconut cream, Fresh ginger
Ingredients for Fijian Palusami & Dalo (Slow-Braised Coconut Cream Greens with Roasted Taro) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender young taro leaves/spinach folded around caramelized shallots and tomatoes, prepped into bite-sized pieces
- 1.5 cups cubed roasted dalo (taro), washed and trimmed
- 1 cup thick lolo coconut cream
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Fiji seasoning (fresh ginger, garlic, sea salt, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender young taro leaves/spinach folded around caramelized shallots and tomatoes for 5 minutes.
- Add minced onion, garlic, thick coconut cream, and fresh ginger, garlic, sea salt, lime, stirring for 2 minutes until deeply aromatic.
- Add cubed roasted dalo (taro) and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in thick lolo coconut cream right before serving warm.