Mangu

rourou

Next Dish: Ndolé

Rourou is a traditional Fijian dish made from the leaves of the taro plant, also known as dalo leaves. The leaves are boiled and often mixed with coconut milk to create a rich, creamy side dish. It is high in vitamins A and C, and is a staple of the Fijian diet. It can also be served with meat, fish, or other vegetables.

dalo leaves

coconut milk

garlic

salt

vegetable oil

dried pepper

onion

Recipe

Ingredients:

  • 1 bunch of dalo leaves (rourou)

  • 1 can of coconut milk

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

  • 1 tablespoon of vegetable oil


Instructions:

  1. Wash the dalo leaves thoroughly and chop them into small pieces.

  2. Heat the vegetable oil in a large pot over medium heat.

  3. Add the chopped onion and minced garlic to the pot and sauté until they are soft and fragrant.

  4. Add the chopped dalo leaves to the pot and stir well to combine with the onion and garlic.

  5. Pour the coconut milk into the pot and add the salt and pepper. Stir well to combine all the ingredients.

  6. Reduce the heat to low, cover the pot, and let the mixture simmer for about an hour, stirring occasionally, until the leaves are soft and the flavors are well combined.

  7. Taste and adjust the seasoning if necessary, then serve the rourou hot.