RouRou with tuna|Plain Dalo bhaji| Dasheen bush|Colocasia leaves(Patra nu pati)
Recipe Information
RouRou with Tuna
Cultural Context
RouRou with Tuna is a traditional Fijian dish that showcases the island's abundant seafood and local taro leaves. It reflects the communal spirit of Fijian culture, often enjoyed during family gatherings and celebrations. Today, it has gained popularity beyond Fiji, with variations appearing in Pacific Islander communities and seafood restaurants worldwide.
tuna
🥗Healthier: salmon
💰Cheaper: canned tuna
Canned tuna is more affordable and still provides good protein.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces calories while keeping flavor.
taro leaves
🥗Healthier: spinach
💰Cheaper: collard greens
Spinach is more accessible and nutritious.
chili
🥗Healthier: bell pepper
💰Cheaper: paprika
Bell pepper adds sweetness without heat.
Add oil to a pot on low to medium heat.
Add chopped chili and garlic to the pot.
Add chopped onion (1/2 of the chopped onions) and sweat it until translucent.
Add chopped taro leaves with stem and crushed or grated ginger, then stir.
Add water and cover with a lid; cook on medium heat for 20 minutes. Add more water if leaves are not tender.
Once the leaves are cooked, add tomatoes and cover with a lid; cook for 10-15 minutes until tomatoes almost dissolve. Mash the tomatoes and the cooked leaves.
Let it simmer. If vegetarian, set aside some.
Add coconut milk and simmer for 5 minutes.
Add tuna and remaining onions, then simmer for another 5 minutes.
Add lemon or lime juice at the end and simmer for 5 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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