RourouTaro Leaves in Coconut Milk

Name: Rourou (Taro Leaves in Coconut Milk)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Fiji
Ingredients: 400 g Taro Leaf (sliced); 300 ml Coconut Milk; 120 g Onion (finely chopped); 10 g Garlic (minced); 15 ml Vegetable Oil; 5 g Salt; 120 ml Water

Rourou is a Fijian dish of taro leaves cooked with coconut milk. The leaves must be cooked thoroughly until completely tender because undercooked taro leaves can cause an acrid, irritating sensation.

Prep

15m

Cook

45m

Serves

Estimated

Nutrition

Per serving

263kcal

Calories

Protein

22g

Fat

15g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

400g
Taro Leaf (sliced)
300ml
Coconut Milk
120g
Onion (finely chopped)
10g
Garlic (minced)
15ml
Vegetable Oil
5g
Salt
120ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the vegetable oil over medium heat. Add the onion and cook until softened, then stir in the garlic.
02
Add the taro leaf and water. Cover and simmer for 20 minutes.
03
Pour in the coconut milk and add the salt.
04
Simmer uncovered for another 20 to 25 minutes, until the taro leaves are completely tender and the sauce is creamy. Do not serve the leaves undercooked.
05
Serve warm as a side dish.

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