Rourou Recipe: Fijian Taro Leaves Cooked in Coconut Cream
, by Domalco, 2 min reading time
Everyday Fijian comfort food: rourou (taro leaves) simmered in lolo (coconut cream) with onion. Ready in 40 minutes.
Photo: Kern Morris / Unsplash
Rourou (taro leaves) is the everyday cousin of palusami. Instead of wrapping the leaves into parcels, they're chopped and simmered in lolo (coconut cream) until soft, creamy and deep green. It's quick, cheap and comforting, and in many Fijian homes it's on the table several times a week with dalo (taro), tavioka (cassava) or rice. Rourou is also sold in bundles at every market in Fiji.
Fijian words in this recipe
- rourou (taro leaves, and the dish made from them)
- lolo (coconut cream)
- niu (coconut)
- dalo (taro root)
- tavioka (cassava)
- rokete (chilli)
- makete (market)
Ingredients
Serves 4 · Prep 10 min · Cook 30 min
- 1 large bundle (about 20–25 leaves) young rourou (taro leaves)
- 2 cups lolo (coconut cream)
- 1 onion, sliced
- 2 cloves garlic, crushed (optional)
- 1 rokete (chilli), sliced (optional)
- 1 cup water
- Salt to taste
- Optional extras: a tin of tuna or mackerel, or a handful of prawns
Method
- Prepare the leaves. Wash the rourou well. Peel off the tough stalks and thick veins, then roughly chop or tear the leaves.
- Boil. Put the leaves in a pot with 1 cup of water and a pinch of salt. Cover and boil gently for 15–20 minutes until very soft, stirring now and then. Don't lift the lid too often; the steam helps them cook evenly.
- Add the lolo. Stir in the lolo, onion, garlic and chilli. Simmer uncovered on low heat for 10 minutes. Don't let it boil hard or the coconut cream may split.
- Season and serve. Add salt to taste (and tuna or prawns, if using, for the last 5 minutes). Serve hot with boiled dalo, tavioka or rice.
Tip: Rourou must be cooked until completely soft. Undercooked taro leaves make your mouth and throat itch. If you notice any itch when tasting, keep cooking.
Frequently asked questions
What's the difference between rourou and palusami?
They use the same ingredients. Rourou is chopped leaves simmered in coconut cream in a pot; palusami is whole leaves wrapped into parcels with the filling and baked or cooked in a lovo.
Can I use frozen taro leaves?
Yes. Frozen rourou from Pacific grocery stores works well; thaw it first and reduce the boiling time.
Cook it with Domalco
Grate your own fresh lolo with a stainless steel coconut scraper, and find pots for every size family at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.
Try next: Palusami · Duruka in lolo