Spinach Palusami

I picked some spinach from the garden for this dish in which coconut cream is poured over spinach before baking.

 

I rediscovered  this recipe in Digby Law's Vegetable cookbook, a golden oldie which was first published in 1978. The real Palusami is a Samoan dish in which taro leaves are wrapped around corned beef. But, unless you happen to grow it yourself,  taro is hard to find so spinach makes a good alternative. Without the corned beef it makes a healthy vegetarian dish. 

 

I have changed the recipe slightly to make it lighter by using light coconut cream and halving the sauce recipe.And instead of chilli pepper I added a splash of my favourite Hot Samoan Boys Chilli Sauce.

 

Ingredients:

 

300 gm of spinach leaves

1 tablespoon of grated onion

1/4 cup of light coconut cream

juice of half a lemon

A splash of Hot Samoan Boys Chilli Sauce

Salt to taste

 

Method:

 

Rinse the spinach leaves well , give them a shake and then cook briefly till wilted. You will not need to add water as enough will still be clinging to the leaves.

Put the spinach in a small greased ovenproof dish.

Mix the coconut cream, chopped onion and lemon juice.

Add chilli sauce and salt to taste

Make a hole in the centre and pour in the coconut cream mixture.

Cover with foil and cook in a moderate oven ( 180C) for 20 minutes  

Before serving whisk the coconut cream into the spinach with a fork.

This would go especially well with grilled or baked fish.