Rourou (Fijian Taro Leaf Soup)

About This Recipe

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.

Ingredients

Serves 4

• 300 gfresh taro leaves, stems removed and leaves roughly chopped
• 400 mlcoconut milk
• 600 mlvegetable or chicken stock
• 1medium onion, finely sliced
• 3 clovesgarlic, minced
• 1 tbspcoconut oil
• 1 tspsalt
• ½ tspwhite pepper

Instructions

1. 1

   Sauté aromatics

   Heat coconut oil in a medium saucepan over medium heat. Add onion and garlic and cook for 5 minutes until softened.

2. 2

   Add leaves

   Add chopped taro leaves and stir to coat. Cook for 3 minutes until wilted.

3. 3

   Simmer

   Pour in the stock and bring to a simmer. Cook for 15 minutes until the leaves are very tender.

4. 4

   Add coconut milk

   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.

Variations

• •

  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.

Storage

Refrigerate for up to 3 days. Reheat gently, adding a splash of water if it has thickened.

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