Fiji
Photo: Chedlund808, CC BY-SA 4.0, croppedRourou
/ˈrourou/ROH-roh
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- Taste
- Savory
- Made with
- Vegetables
History
Rourou is young taro leaves cooked slowly in coconut milk with onion and salt until soft and creamy, like a dark green stew. Taro is one of the main crops of Fiji, and its leaves are an everyday vegetable. Rourou is served with root crops such as cassava and taro, and with fish or meat. A related dish, palusami, wraps the leaves in parcels with coconut cream and bakes them in the lovo, the earth oven. Taro leaves must be cooked well to remove a substance that irritates the mouth. Rourou is found on most Fijian tables, and similar taro leaf dishes are eaten across Polynesia.
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