Samoan Palusami

Samoan Palusami

Goddess

"Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store."
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Ingredients

1 h 5 m servings 252 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
  3. Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

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Reviews

Read all reviews 19
  1. 22 Ratings

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Most helpful positive review

Very yummy when you can't have the real deal. I like to add finely chopped onion to my layers.

Most helpful critical review

The recipe is either missing ingredients and steps or incorrectly assumes a certain level of expertise. Should I have cooked the corned beef hash before spreading it across the spinach leaves?...

Most helpful
Most positive
Least positive
Newest

Very yummy when you can't have the real deal. I like to add finely chopped onion to my layers.

Try shredded Pork, Chicken or Ground Beef in place of Corned Beef. Normally, I would use green onions or Garlic clove instead of white/yellow onions. Getting really creative can make a huge tast...

I made this in my slow-cooker (low setting for about six hours) and was pleased with the results. As suggested by other reviewers, I added one medium yellow onion, sliced. Coconut milk here co...

This recipe is very good....I had to modify it a bit. Since I had boxes of frozen chopped spinach, I used it instead (squeezed most of the liquid out). I sautéed the corned beef with chopped o...

The recipe is either missing ingredients and steps or incorrectly assumes a certain level of expertise. Should I have cooked the corned beef hash before spreading it across the spinach leaves?...

This is a great recipe! I had canned corned beef on hand & wanted to make something I've never made/tasted. I was so skeptical of this dish. But oh my, it completely satisfied my exotic food cra...

This is a great alternative to the real version with Taro leaves. Great recipe!

This had a very good and very interesting flavor. I did everything as written but will try onion next time as other reviewers said. I also did one can of coconut milk and one can of Light coconu...

Very good! Thanks for the recipe. Never made it with spinach before, always had to wait around for the taro leaves, malo aupito!

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