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Rourou Fiji style | Taro leave recipe

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My Fiji Kitchen
My Fiji Kitchen
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Recipe Information

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Video-Specific Recipe

Rourou

Cultural Context

Rourou is a traditional Fijian dish made primarily from taro leaves and coconut milk, reflecting the island's rich agricultural heritage. It is often enjoyed during communal gatherings and celebrations, symbolizing hospitality and sharing. Today, Rourou has gained popularity beyond Fiji, with variations appearing in Pacific Islander cuisine worldwide.

FJFJmain
4 servings
Servings4
20 medium-sized taro leaves
2 medium-sized tomatoes
1 medium-sized onion
8 cloves garlic
3 chilies
1.5 teaspoons salt
1 teaspoon baking powder
500 mL coconut cream
1 cup water
1

Wash and chop the taro leaves.

2

Chop the tomatoes, onion, garlic, and chilies.

3

In a pan, add the taro leaves, tomatoes, onion, garlic, chilies, salt, and baking powder.

4

Add 1 cup of water to the pan.

5

Turn on the stove to low heat and cover the pan.

6

Cook for about 10 minutes, stirring occasionally.

7

Check the mixture; it should have wilted down.

8

Continue cooking on low heat, checking and stirring regularly until the water reduces and the leaves are mushy.

9

After about 30 minutes, add the coconut cream and mix well.

10

Increase the heat to medium-high and cook for an additional 10 minutes.

Equipment Needed

pan

Dietary

veganvegetariandairy-free

Allergens

fishmilk

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