Rourou is a traditional Fijian dish of young taro leaves stewed in coconut cream. The dish is named after the main ingredient: young coconut leaves, called rourou in Fijian.
Nowadays, people usually add garlic, onion, and sometimes ginger to rourou. Resulting from foreign influence, these ingredients were not used in the original version centuries ago. Pork may have been added in ancient times; today other meats like beef are also used.
Recipe
Ingredients
- 1 lb young taro leaf(rourou)
- 1 cup water
- ½ tsp salt
- 1 cup coconut cream(lovo)
Method
- boil taro leaf, water, salt
- simmer 30 minutes
- add coconut cream
- simmer 30 minutes
- serve