Palusami (A corned beef, taro root leaves and coconut dish )
A wonderful use of canned corned beef, a surprisingly yummy dish.
Course Side Dish
Cuisine Solomon Islands, Tuvalu
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Darlene at International Cuisine
112 oz (0.45 kg) can Corned beef
1/2 bunchTaro leaves or spinachchopped
1smallYellow onionchopped finely
3/4cupCoconut Milk divided
Preheat oven to 350 degrees.
In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.
Add the minced garlic to the onions and stir for another minute.
Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.
Add in the half of the coconut milk and bring to a simmer.
Grease a casserole dish and put down half of the chopped spinach, spoon in the corned beef mixture and then add the rest of the chopped spinach on top. Pour over the remaining coconut milk, add a little salt and pepper to taste.
Cover the casserole dish tightly with foil and bake for 45 minutes.