Ecomely

Language

Moa palusami (chicken in taro leaves): recipe illustration
Meat

Moa palusami (chicken in taro leaves)

Chicken pieces wrapped in taro leaves with coconut cream, then slow-cooked until meltingly tender. A festive, fragrant dish traditionally cooked in an umu.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C.
  2. Wash the taro leaves, remove the tough stalks and set them aside.
  3. Slice the onions and garlic, then mix them with the chicken cut into pieces, salt and pepper.
  4. Place some of the mixture in the centre of each taro leaf, pour over a spoonful of coconut cream, then fold the leaf into a parcel.
  5. Arrange the parcels in an oiled ovenproof dish, drizzle with the remaining coconut cream and cover with foil.
  6. Bake for 90 minutes, until the chicken is tender and the leaves are very soft, then serve.

Variations and tips

In a pan. Cook the parcels covered over low heat for 1 hour 15 minutes on the hob if no oven is available.

More ideas

Ika palusami (fish in taro leaves)1 h 10 · 4 serv.Laulau au porc (laulau pua'a)2 h 40 · 4 serv.Kalu kapisi (onion beef stew)2 h 20 · 4 serv.Lu ulu (taro and cabbage leaves in coconut milk with breadfruit)1 h 35 · 4 serv. · budget-friendlyMei (pudding au fruit de l'arbre à pain)1 h 20 · 6 serv. · budget-friendlyMoa fakafiu (coconut milk chicken)1 h 10 · 4 serv.Fakafiu fua (sweet tropical fruit dessert with coconut cream)35 min · 4 serv. · budget-friendlyLu pulu (lu pulu)1 h 50 · 4 serv. · budget-friendly

Original Ecomely recipe.