Rourou (Taro Leaves in Coconut Cream)

Rourou is one of the most beloved dishes in the Fijian kitchen, made from the tender young leaves of the taro plant. It has been cooked in Fiji for centuries, and no traditional feast is complete without a bowl of it alongside the main dishes.

What makes it great: long, slow simmering transforms the sturdy taro leaves into a silky, spinach-like texture, while coconut cream and a little onion and garlic make them rich and deeply savory. It is the perfect partner for fish, pork, or anything from the lovo.

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