Rourou
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The Tale of Rourou
Story updated
Rourou, taro leaves cooked down in coconut cream, is a Fijian staple vegetable dish built on taro, a crop that has anchored Pacific Island agriculture for centuries. Simple and nourishing, it reflects the everyday plant-based side of Fijian cooking alongside the region's more famous fish and meat feasts.
Ingredients
Scale:· 4 servings
- 1 lb taro leaves, stems removed
- 1 1/2 cups coconut cream
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 small piece fresh ginger, grated
- Salt, to taste
Instructions
- 1Wash the taro leaves thoroughly and roughly chop.
- 2Place the leaves in a large pot with a splash of water and simmer for 15 minutes until wilted and tender.
- 3Drain off excess water, then add the coconut cream, onion, garlic, and ginger.
- 4Simmer gently for another 15 minutes, stirring occasionally, until thickened and fragrant.
- 5Season with salt to taste.
- 6Serve as a side dish with grilled fish or over rice.
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