Authentic Fijian Delight: Rourou Recipe

Dish recipes: Rourou
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Discover the rich and creamy flavors of Fiji with Rourou, a traditional dish made from taro leaves cooked in coconut milk. This simple yet delicious dish is a staple in Fijian cuisine, offering a taste of the tropical paradise with every bite.


2 lbs (0.9 kg) fresh taro leaves, washed and chopped

1 large onion, finely chopped

4 cloves garlic, minced

2 cups (0.45 kg) coconut milk

1 cup (0.23 kg) water

2 tablespoons vegetable oil

Salt and pepper to taste

Optional: 1-2 hot chili peppers, chopped


Prepare the Taro Leaves: Wash and chop the taro leaves into manageable pieces. Be sure to remove any tough stems. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become fragrant and translucent. Cook the Taro Leaves: Add the chopped taro leaves to the pot, stirring well to coat them with the onion and garlic mixture. Cook for about 5-7 minutes until the leaves begin to wilt. Add Coconut Milk: Pour in the coconut milk and water, stirring to combine. If using, add the chopped hot chili peppers at this stage for an extra kick. Simmer: Reduce the heat to low and let the mixture simmer for 20-30 minutes, stirring occasionally, until the taro leaves are tender and the flavors have melded together. Season: Season with salt and pepper to taste. Adjust the seasoning as needed to suit your preference.


Serve Rourou hot as a side dish or a main course. It pairs perfectly with steamed rice, boiled cassava, or crusty bread. This creamy, flavorful dish brings a taste of Fiji's tropical flavors to your table.

Rourou is a delightful and comforting dish that showcases the simplicity and richness of Fijian cuisine. Whether enjoyed as a side or a main course, this coconut-infused taro leaf dish is sure to become a favorite in your household, bringing a touch of the islands to your dining experience.