Team Fiji's Shamim and Manasa (Fijian Foodies): Rourou soup with moca and tropical watercress salad
Recipe Information
Rourou Soup
Cultural Context
Rourou Soup is a traditional Fijian dish that highlights the use of taro leaves, a staple in the local diet. This comforting soup is often enjoyed during communal gatherings, reflecting the Fijian spirit of sharing and hospitality. In modern times, variations may include different proteins or spices, adapting to personal tastes while still honoring its roots.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Wash and chop taro leaves into small pieces.
Heat a pot over medium heat and add chopped onion, cooking until translucent, about 5 minutes.
Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in chopped carrot and bell pepper, cooking for 3-4 minutes until slightly softened.
Pour in vegetable broth and bring to a simmer.
Add taro leaves and cook for 10-15 minutes until tender.
Stir in coconut milk and season with salt and black pepper.
Add lime juice and chopped chili pepper for heat, adjusting to taste.
If using fish, add it now and cook for an additional 5-7 minutes until cooked through.
Garnish with sliced green onions before serving.
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