Fijian Rourou Taro Leaf Recipe
Rourou, also known as roro, is a traditional Fijian dish from the Pacific Islands, made by simmering taro leaves in coconut milk. This dish embodies the authentic flavors of Fiji's archipelago.Warm and comforting, it can be enjoyed as a starter or a side dish, traditionally paired with boiled taro roots for an authentic experience.
Ingredients
- Taro or spinach leaves – 1kg
- Coriander leaves (finely chopped) – 1 cup
- Basil leaves – 1 cup
- Spring onion (finely chopped) – 1 cup
- Garlic (chopped) – 4 cloves
- Coconut milk – 1 cup
- Chicken stock – 1 cup
- Ground flour – 1 cup
- Egg yolks (for coating) – 2
- Red chilli flakes – 2 tsp
- Black pepper – 2 tsp
- Salt – to taste
- Oil – for frying
Instructions
- Bring a pan of water to the boil.
- Cut the taro or spinach leaves into small pieces and add these into the boiling water.
- Use a masher to mash the leaves finely and stain off all the excess water.
- Take a bowl and add the boiled and crushed leaves. Add half cup of coriander leaves, half cup of spring onions, basil leaves, half of the garlic, black pepper, red chilli flakes and salt all in the spinach. Mix all these ingredients together using your hands.
- Now make small balls. Dip these balls, first in egg, then coat them with ground flour.
- In a frying pan, heat the oil at a medium-low flame. Place the balls and fry them until they are crispy and golden brown. This may take around 5-7 minutes until they are complete cooked. Now take the balls out of the pan.
- Add coconut cream, chicken stock, remaining garlic, black pepper and salt in the pan and allow this mixture to simmer for 1-2 minutes. Add the fried balls back in this creamy mixture and allow the balls to moisten for around 5 minutes.
- The rourou balls are now ready to serve. Garnish with coriander leaves and spring onions to make them more tempting.
Nutrition
Calories: 257kcalCarbohydrates: 30gProtein: 7gFat: 13gSaturated Fat: 8gCholesterol: 63mgSodium: 201mgFiber: 4gSugar: 1g
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