Entree: Vanuatu – Rourou (Stewed taro leaves cooked in coconut milk, often combined with flaked salted or smoked fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (450 g) taro leaves, washed, stems removed and chopped
- 8 oz (225 g) salted cod, soaked 12–24 hours, rinsed and flaked
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 small hot pepper (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lime, juiced (optional)

Instructions

1. Bring a large pot of water to a boil. Add the chopped taro leaves and blanch 3–5 minutes until wilted and tender; drain and set aside. This reduces bitterness and tenderness.
2. While leaves blanch, flake the soaked salted cod into bite-sized pieces and pat lightly dry.
3. Heat the vegetable oil in a heavy saucepan over medium heat. Sauté the onion until translucent, about 4–5 minutes, then add the garlic and cook 30 seconds until fragrant.
4. Add the flaked fish and stir 2–3 minutes to marry flavors. If using, add the whole hot pepper to infuse heat without breaking it.
5. Add the blanched taro leaves to the pan, then pour in the coconut milk. Stir to combine, bring to a gentle simmer, and cover. Cook 10–15 minutes, stirring occasionally, until leaves are very tender.
6. Stir in the coconut cream and simmer uncovered 5–8 minutes more until the mixture is thickened to a creamy consistency. Season with salt and pepper to taste.
7. Remove the whole hot pepper if used. Finish with lime juice if desired and serve hot with steamed root vegetables, breadfruit, or rice.