Entree: Fiji – Central Culinary Region – Rourou (Stewed taro leaves cooked in coconut milk to make a creamy, savory green vegetable dish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (450 g) taro leaves, tough stems removed and leaves rinsed well
- 1 1/2 cups (360 ml) coconut milk
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 1 small green chili, seeded and chopped (adjust to taste)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice or a splash of tamarind water (optional)
- 2 scallions, chopped for garnish
- Optional: 6 oz (170 g) smoked or salted fish, flaked or chopped, added for non-vegetarian version

Instructions

1. Stack taro leaves, roll and slice into 1/2-inch (1 cm) ribbons or roughly chop; keep leaves compact as you work to avoid irritation from raw sap. Rinse thoroughly in several changes of water.
2. In a large pot heat vegetable oil over medium heat. Add the sliced onion, garlic, ginger, and green chili and sauté until softened and aromatic, about 4–5 minutes.
3. Add the chopped taro leaves to the pot, stirring to combine with the aromatics. Cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes.
4. Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer gently until leaves are completely tender and cooked through, about 25–35 minutes. Stir occasionally to prevent sticking and to break down the leaves into a creamy texture.
5. If using smoked or salted fish, stir it in about 10 minutes before the end of cooking to heat through and meld flavors. Season with salt, pepper, and lime juice or tamarind water if using.
6. Once the rourou is thickened and tender, adjust seasoning and remove from heat. Garnish with chopped scallions and serve hot with steamed white rice, boiled cassava, or alongside grilled fish.