Rourou (or roro) is a traditional Fijian dish originating in the Pacific Islands, prepared from taro leaves stewed in coconut milk. This recipe represents the true flavours of the archipelago of Fiji.
This warm and comforting dish can be used as a starter or a side dish and is authentically served with boiled taro roots.
So let’s get started and indulge in this flavorful delicacy straight from the Fijian islands.
History & Cultural Significance
Roro actually means ‘taro leaves’. Indians who came to the island of Fiji around 150 years ago traditionally used these taro leaves by combining them with coconut milk.
But taro leaves are quite difficult to find and even grow, so with time spinach leaves replaced them and started being used as an alternative.
Rourou could be made by either steaming or boiling the leaves and then adding some onions, green chillies and garlic sauteed in oil.
This recipe brings you the spicier version of these mouth-watering crispy rourou balls for your snack time party.
Fijian Rourou Taro Leaf Recipe
We bring you our own version of the Fijan recipe of rou rou balls plus rou-rou soup made with spinach. So choose your favourite and splurge in the flavours of Fiji.
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. Boil for around 30 minutes.
- 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 Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 201mgCarbohydrates: 30gFiber: 4gSugar: 1gProtein: 7g
This was one version of rourou. Now have a quick look at this another yummy variation of rou rou.
- For this version, boil water in a saucepan. Add all the ingredients (onion, coriander, red chilli, black pepper, garlic) in it and finally add spinach leaves too. Boil for around 4-5 minutes until everything is tender.
- Reduce the heat and add coconut milk. Cook for another 4-5 minutes. This will thicken the milk and milk will absorb all the flavour and aroma of the ingredients.
- Add a cup of water in case your milk starts burning. Cook until the desired consistency is reached.
- This form of rou rou can be served with boiled rice or flatbread, but can be eaten alone too.