Rourou Soup (Rourou)

Overview

Rourou soup is a creamy Fijian soup of young taro leaves cooked in coconut milk, known locally as lolo. The leaves are chopped and simmered with onion, garlic and chilli until very tender, which also removes their natural irritants, then blended or left as a silky green purée. A squeeze of lemon and salt bring out the flavour. It is a common everyday dish in Fiji, served with root vegetables or rice, and the same leaves are used in many other Pacific Island dishes.

History

Taro has been a staple crop across the Pacific Islands for thousands of years, since early Austronesian voyagers carried it across the ocean. Its leaves and coconut milk are central to Fijian cooking, which also includes Indian influences from later migration. Rourou in coconut milk is one of the most typical home-cooked Fijian dishes. It is also eaten in other forms, such as wrapped parcels.

Main ingredients

Taro leaves (rourou), coconut milk (lolo), onion, garlic, chilli, lemon. The soup is built on coconut milk and is usually served hot. Diet: vegan; usually gluten-free.

Recipe outline serves 4 · ~35 min

Ingredients

  • 400 g young taro leaves (or spinach), chopped
  • 400 ml coconut milk
  • 1 onion, 2 garlic cloves
  • 1 chilli
  • 300 ml water
  • lemon, salt

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

  1. Soften the onion, garlic and chilli in a little oil.
  2. Add the taro leaves and water and simmer for 15 minutes until very tender.
  3. Stir in the coconut milk and cook for 5 minutes.
  4. Blend if you like, season and add lemon.

Sources

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.

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