Name: Rourou
Ingredients: 1 medium-large onion; 1 large bunch fresh taro leaves; 1 tsp cumin seeds; 1-2 small green chilies (optional); 1 can coconut milk; 3-4 cloves garlic; 2 Tbsp oil; 1 tsp baking soda; salt (to taste); fresh or frozen cassava root (for serving, optional)

Rourou

FIJI

This dish proves it actually IS easy being green

SUBMITTED BY

Shayla

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Rourou

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Ingredients

1 medium-large onion
1 large bunch fresh taro leaves Do not eat these raw! They will make your throat itchy. If you can't find these, large-leaf spinach can be used.
1 tsp cumin seeds
1-2 small green chilies optional
1 can coconut milk
3-4 cloves garlic
2 Tbsp oil
1 tsp baking soda
salt to taste
fresh or frozen cassava root for serving, optional

Instructions

Chop onion finely and crush the garlic in a mortar and pestle or chop finely.
Chop/shred taro leaves (or spinach), remove and discard stems.
Heat oil in a pan and once it's hot and begins to shimmer, turn the stove to medium-low.
Add onions and cumin first. Once the cumin starts to sizzle and change color, and the onion becomes translucent, add garlic and chillies and stir a couple of times so it doesn't stick to the pan.
Once garlic is fragrant add the chopped/shredded taro leaves. Stir in the baking soda and salt, cook the leaves until they begin to soften, this can be 7-10 minutes. Add coconut milk and lower heat and cook for about 15-20 mins on low heat.
If the stew is too thick after this cook time, add some water to loosen to your desired consistency. Taste for salt before removing from heat and serving.
If using cassava to serve, you can simply boil/fry/steam them until thoroughly cooked through.
Serve the dish with rice, roti, or boiled/steamed cassava.

Course: Dinner, Lunch

Region: Oceania

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Rourou

This dish proves it actually IS easy being green

SUBMITTED BY

Shayla

Watch the Video

Rourou

Ingredients

Instructions

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