Palusami with Turkey Tail (Mulipipi)

A Hearty Palusami Variation Using Mulipipi

Palusami with turkey tail, known as mulipipi, is a hearty and flavourful variation commonly enjoyed in Samoan households. The richness of the turkey tail melts into the coconut cream as it cooks, creating a deeply savoury dish that pairs beautifully with taro leaves.

This variation is often prepared for larger family meals, where filling, comforting food is needed to feed many. It reflects the way Samoan cooking adapts traditional dishes using ingredients that are both familiar and satisfying.

Ingredients for Palusami with Turkey Tail

• 20–24 taro leaves (lu‘au), stems removed

• 500 g turkey tail (mulipipi), chopped

• 2 cups thick coconut cream

• 1 small onion, finely chopped

• Salt, to taste

• Aluminium foil (or banana leaves if available)

Optional:

• Extra coconut cream for serving

Step-by-Step Instructions

1. Prepare the leaves
   Rinse taro leaves thoroughly and remove all thick stems. Stack leaves neatly and set aside.

2. Prepare the turkey tail
   Chop turkey tail into small pieces. No extra oil is needed, as turkey tail releases fat during cooking.

3. Mix the coconut filling
   In a bowl, gently combine coconut cream, onion, and a small amount of salt.

4. Assemble the palusami
   Place taro leaves onto prepared foil. Add turkey tail pieces, then spoon coconut cream mixture over the top.

5. Wrap securely
   Fold leaves over the filling and wrap tightly to prevent leaks.

6. Cook slowly
   Bake at 180°C (350°F) for 75 minutes, or steam for about 70–75 minutes, until leaves are tender and turkey tail is fully cooked.

7. Rest and serve
   Allow palusami to rest briefly before opening and serving warm.

Helpful Tips

• Turkey tail is naturally rich, so avoid over-salting

• Longer cooking time allows the fat to render properly

• Wrap tightly to keep moisture inside

• Serve with plain starches to balance richness

Why This Recipe Works

• Deep, savoury flavour from mulipipi

• Traditional ingredients with cultural relevance

• Naturally gluten-free

• Ideal for feeding larger families

• Slow cooking creates tender leaves and rich sauce

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Palusami (Lu’au) – Samoan Coconut Cream Taro Leaves

• Palusami with Corned Beef

• Lu‘au Ulo (Samoan Taro Leaves Cooked in Coconut Cream)

Prep: 15 minutes | Cook: 75 minutes | Total: 90 minutes | Serves: 6
Best For: Family dinners, gatherings, island feasts