Entree: Fiji – Rourou (creamy stewed taro leaves)

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 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) fresh taro leaves, washed, ribs removed, and roughly chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), finely sliced
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 tsp (5 g) fresh grated ginger
- 1 small green chili, sliced (optional)
- 1 can 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) water or light vegetable broth
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1 tbsp (15 ml) lime juice (about 1/2 lime) for finishing
- 2 tbsp (8 g) fresh cilantro or local herbs, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–7 minutes.
2. Add the minced garlic, grated ginger, and sliced chili (if using). Cook, stirring, for 1 minute until fragrant.
3. Add the chopped taro leaves to the pot in batches, stirring to wilt them down as you add more. Pour in the coconut milk and 1 cup (240 ml) water or broth. Stir to combine.
4. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook, stirring occasionally, until the taro leaves are very tender and the mixture has thickened slightly, about 25–35 minutes. If the mixture reduces too much, add a splash of water.
5. Season with 1/2 tsp (2.5 g) sea salt, then finish with 1 tbsp (15 ml) lime juice. Taste and adjust salt or lime as needed.
6. Serve hot, garnished with chopped cilantro or local herbs, alongside steamed rice, cassava, or fish.