A nourishing, velvety soup of taro leaves simmered in coconut broth with onion and garlic — hearty everyday Fijian cooking.
Rourou is the everyday soul food of Fiji, a simple yet deeply satisfying soup made from taro leaves (called rourou in Fijian) cooked in a coconut milk broth. Unlike the baked palusami, rourou is a spoonable soup that warms from the inside out. It is the dish Fijian grandmothers make for sick children and tired fishermen returning home. The leaves break down into silky ribbons in the broth, releasing a mild, spinach-like flavour that is enriched by the coconut milk. Often served alongside boiled taro or cassava, it is a complete and nutritious meal in itself.
Serves 4
Heat coconut oil in a medium saucepan over medium heat. Add onion and garlic and cook for 5 minutes until softened.
Add chopped taro leaves and stir to coat. Cook for 3 minutes until wilted.
Pour in the stock and bring to a simmer. Cook for 15 minutes until the leaves are very tender.
Stir in the coconut milk and simmer gently for a further 5 minutes. Season with salt and white pepper. Serve with boiled taro or steamed rice.
Always cook taro leaves thoroughly — at least 20 minutes total — to neutralise oxalates.
Blending half the soup creates a creamier texture.
Add a squeeze of lime juice at the end to brighten the flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add cooked prawns or fish chunks in the last 5 minutes.
Stir in a teaspoon of fresh ginger for warmth.
Use silverbeet or spinach if taro leaves are unavailable.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate for up to 3 days. Reheat gently, adding a splash of water if it has thickened.
Rourou has sustained Fijian families for centuries. Taro leaf was historically a famine food during times when fish and meat were scarce, but its rich nutritional profile — high in vitamins A and C, iron, and calcium — made it a dietary staple regardless.
Yes, frozen taro leaves work well and are widely available in Pacific and Asian grocery stores.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (300g / 10.6 oz) · 4 servings total
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