RoruWorld Home Cooking
← Back to Fiji recipes 🇫🇯
FROM
Fiji
 Rourou

This is an AI-generated image.

Rourou

Side Dish
⏱ 40 min
👥 Serves 4
Difficulty ⭐

Taro leaves simmered silky in coconut milk — a traditional Fijian greens dish.

#Fiji#Greens#Coconut#Traditional#SideDish
📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

Share on LINE Save to Pinterest Post to X

📖 The Story Behind This Dish

Rourou is young taro leaves simmered in coconut milk, an indispensable side on the Fijian table. The tender leaves taste gentle like spinach and become silky with the richness of coconut. Raw taro leaves are acrid, so the key is to cook them thoroughly.

🌆 Where it's eaten: In a village kitchen, taro leaves picked from the garden are bundled, chopped, and simmered gently in a pot of coconut milk.

🥕 Ingredients (serves 4)

👩‍🍳 Instructions

  1. Remove the stems from the taro leaves and chop roughly.

  2. Warm the coconut milk, sliced onion, crushed garlic, and green chili in a pot.

  3. Add the leaves, cover, and simmer on low for 20–30 minutes until silky (don't stir partway).

  4. Season with salt.

  5. Stir everything gently.

  6. Serve in a bowl.

← More Fiji recipes 🗺 Explore another country