Rourou – Fiji Style Taro Leaf Curry (No Oil)

This Fiji-style Roro is a simple, healthy, and delicious way to enjoy taro leaves without using any oil. Cooked slowly with garlic, onions, chilies, and coconut cream, this dish is creamy, flavorful, and perfect with roti or rice!

Ingredients

•  20 medium-sized taro leaves (dalo leaves), washed and chopped
•  2 medium tomatoes, chopped (optional)
•  1 medium onion, diced
•  8 garlic cloves, chopped (or minced)
•  3 fresh chilies, chopped
•  1½ tsp salt (adjust to taste)
•  1 tsp baking powder (keeps leaves green, optional)
•  1 cup water
•  500ml coconut cream (or coconut milk for a thinner consistency)

Steps

1. Prepare the Leaves

   • Wash the taro leaves thoroughly and chop them into small pieces.
   • Be sure to remove any tough stems, as they take longer to cook.

2. Start Cooking

   • In a deep pot (stove off), add chopped taro leaves, tomatoes, onions, garlic, and chilies.
   • Sprinkle in salt and baking powder.
   • Pour in 1 cup of water to help the leaves cook down.

3. Slow Cook the Leaves

   • Turn on the stove to low heat, cover the pot, and let the leaves start wilting down.
   • After 10 minutes, check and stir well to ensure even cooking.
   • Keep cooking on low heat, stirring occasionally, until the leaves are soft and fully wilted.
   • If the water dries up too quickly, add small amounts of water as needed.

4. Check for Doneness

   • After 30 minutes, the leaves should be soft and mushy.
   • If not, continue cooking until fully broken down.
   • Note: Undercooked taro leaves can cause an itchy throat, so ensure they are well cooked!

5. Add Coconut Cream

   • Pour in coconut cream (or coconut milk) and stir well.
   • If you want a thinner consistency, add a little water at this stage.
   • Increase heat to medium-high and cook for another 10 minutes, stirring occasionally.

6. Final Adjustments

   • Taste and adjust salt if needed.
   • Cook for a few more minutes until the flavors blend beautifully.

Serve & Enjoy!

This creamy, flavourful Rourou is best served hot with roti, rice, or even cassava. Let it cool slightly before serving to allow the flavours to develop fully.

🔥 Try this easy, no-oil version of Rourou and bring the flavours of Fiji to your kitchen!