Palusami + Taro Chile Cakes

Difficulty: HOW MUCH LONGER, MOMMY?

Special Menu: Tour of Oceania

Palusami
big batch of fresh spinach
1 can coconut milk
1 onion, chopped
salt

preheat 375
combine coconut milk, onion, and salt to taste in a bowl
tear off a square of tinfoil and hold it in your palm, slightly cupped.
place 8-10 layers of spinach into the tinfoil, then spoon about 1/4 c coconut milk mixture into the spinach cup.
carefully fold up the foil into a bindle, wrapping spinach around coconut milk.
repeat until all coconut milk is used, place bindles in a baking dish and bake for 1.5 to 2 hours, or until spinach is well cooked (mushy) and very little liquid remains.

Taro Chile Cakes
1.5 lb taro
olive oil
1 onion, finely diced
1 green chile or jalapeno, chopped
salt

boil taro with skin on for 1 hour or more or until tender.
drain and cool, peel of skins, then place into a bowl
saute onion and chile pepper in olive oil, then add to taro and mash
season to taste with salt

bring non-stick pan to medium heat and fry dollops of taro mixture for several minutes on each side until golden.
pour/plop Palusami into bowl and serve with taro cakes.