Sides
Rourou (Taro Leaves in Coconut Cream)
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Fresh taro leaves, stems removed and shredded
- 300 ml (1 1/4 cups) Coconut cream
- 1 small Onion, finely chopped
- 1/2 tsp Salt
Method
- Rinse shredded taro leaves thoroughly.
- Place leaves and onion in a saucepan with a splash of water.
- Cover and simmer for 20 minutes until leaves are fully tender.
- Add coconut cream and salt, simmer uncovered for a further 10 minutes.
- Stir occasionally until thickened slightly, then serve as a side.
Introduction: Rourou, tender taro leaves simmered in coconut cream, is one of Fiji’s most fundamental side dishes, appearing at nearly every traditional meal alongside root vegetables and fish.
Cultural Background: Rourou, tender taro leaves simmered in coconut cream, is one of Fiji’s most fundamental side dishes, appearing at nearly every traditional meal alongside root vegetables and fish.
Tips: Taro leaves must be thoroughly cooked (minimum 25–30 minutes total) as raw or undercooked leaves can cause throat irritation. Add coconut cream only in the last stage to prevent it splitting from prolonged boiling.
Variations: Add small pieces of fish or corned beef to make it a light main. Stir through a spoon of curry powder for a spiced version. Already vegan and vegetarian as written.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring often.
FAQs:
Q: Can I use frozen taro leaves?
A: Yes — frozen taro leaves (often labelled ‘dalo leaves’ or ‘callaloo-style’) work well and are widely available outside Fiji.
Q: Why must taro leaves be cooked so long?
A: Raw taro leaves contain calcium oxalate crystals that cause irritation; thorough cooking neutralises this.
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