Samoan Palusami Spinach Coconut Parcels

Ingredients

• 10 cups spinach or taro leaves
• 1 can coconut milk, chilled
• 2 tbsp neutral oil
• 2 large onions, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 1 1/2 cups rice, for serving
• 3 limes, 1 juiced and 2 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Chill the can of coconut milk for at least an hour, then open it without shaking and spoon off the thick cream from the top. That thick cream, not the watery liquid below, is what makes palusami set.
2. Heat the oven to 375F (190C). Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered.
3. Heat the oil in a skillet and cook the onions with a pinch of salt for 8 to 10 minutes, until completely soft and sweet, then add the garlic, ginger, and chili for 30 seconds. Let it cool.
4. Stir the cooled onion mixture into the coconut cream with the salt and lime juice.
5. Lay four large squares of foil out. Divide the greens between them, building each into a shallow nest with the leaves overlapping so the cream cannot run straight out.
6. Spoon the coconut mixture into the centre of each nest, then fold the leaves over it and wrap the foil into a sealed parcel, keeping it upright.
7. Bake for 35 to 40 minutes, until the greens have collapsed and the coconut cream has thickened and set around them rather than pooling as liquid.
8. Open the parcels carefully, away from your face, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.