Traditionally made with just taro leaves, coconut milk and onions, then baked in an umu – (above ground oven with hot volcanic rocks). You can also use Italian kale as a substitute for taro leaves.

Nothing says Samoan more than taro. Baked, deep fried orsteamed, this “potato of the tropics” figures prominently at anySamoan Thanksgiving table. “We do taro much better than the Hawaiians,” said ...

Robert Curran, right, with a plate of his Samoan palusami with corned beef. Don Murphy, center, counters with his corned beef hash. At left is sportscaster Bobby Curran. Don Murphy cooks his Irish ...

Palusami is a traditional dish from Samoa. It is usually made with just taro leaves, coconut milk and onions and baked in an umu (an above-ground oven with hot volcanic rocks). This recipe uses cavolo ...