Palusami is a beloved traditional dish in Kiribati, celebrated for its simplicity, rich flavor, and connection to island life. It’s made from fresh taro leaves that are layered and filled with creamy coconut milk, onions, and sometimes corned beef or fish, then wrapped into parcels and baked or steamed until tender.
The result is a dish that’s both savory and slightly sweet— the earthiness of the taro leaves blending beautifully with the rich, tropical creaminess of coconut milk. Palusami is often enjoyed during family gatherings, community feasts (botaki), and festive occasions, symbolizing warmth, sharing, and abundance.
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Traditional Kiribati Palusami – Taro Leaves in Coconut Cream
Description
Palusami is a beloved traditional dish in Kiribati, celebrated for its simplicity, rich flavor, and connection to island life.
Background and Origin
The roots of Palusami stretch across Polynesian and Micronesian cultures, where coconut and taro are dietary staples and central to traditional cuisine. In Kiribati, located in the central Pacific Ocean, the availability of fertile land for crops is limited due to the islands’ coral atolls. However, taro and coconuts thrive even in these conditions, becoming essential ingredients in everyday cooking.
Palusami is believed to have originated as a method of preserving and enhancing local ingredients without the need for complex tools or high heat. The dish’s cooking method, wrapping food in leaves and baking it, reflects ancient Polynesian earth oven traditions, where food was slow-cooked in underground pits.
Over time, Palusami became a cherished part of Kiribati’s communal eating culture, often served with root crops like breadfruit, cassava or bananas. The addition of tinned meats, such as corned beef, came later, during the colonial period, through trade routes, and blended traditional island cooking with introduced ingredients.
Today, Palusami represents both cultural continuity and adaptation— a humble yet deeply flavorful dish that connects modern islanders to their ancestors’ resourcefulness and love of community.
Ingredients
Instructions
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How to Prepare Kiribati Palusami
- Wash the tarot leaves thoroughly and cut off the stems. Layer the leaves in a crockpot and set aside.
- Empty the contents of the coconut milk into a bowl and add the chopped onions. Add the salt and mix.
- Add the coconut mixture to the crockpot of taro leaves.
- Slow cook for 2-3 hours, checking on it occasionally.
- Serve with smoked ribs and cooked green bananas.
Video Credit: USO Eats–YouTube
Note
Tips for Making Palusami
- Traditionally, the coconut mixture is stuffed into a bunch of taro leaves, wrapped and steamed on low heat for hours.
- You can also stuff the coconut mixture into the taro leaves, add some water to a baking bowl, layer the wrapped taro leaves and steam in the oven for 3 hours.
- For an additional protein, add corned beef to the coconut mixture.
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Palusami is a delicious taste of Kiribati’s heritage, where every bite tells a story of ocean breezes, family bonds, and island resilience. You can prepare it in a modern oven or over hot stones by the shore.
Palusami remains a dish that brings people together and celebrates the enduring spirit of the Pacific.
