Samoa

Polynesian cooking with taro, coconut, fish and the traditional umu oven.

Traditional palusami: Samoan taro leaves filled with coconut cream and onion, baked in the umu

Published on: July 22, 2026

Leonardo Polo

The most Samoan dish of all: young taro leaves wrapped into parcels with thick coconut cream, onion and a little salt, slowly cooked in the umu stone oven or in a regular oven, until they become a soft, creamy filling. With the canned meat version and the substitute for the leaves.