Village Staple · Coconut Taro Leaves
Rourou
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Rourou needs to simmer for a long stretch in coconut cream, since undercooked taro leaves leave a sharp, irritating itch on the throat.
Young taro leaves are simmered slowly in coconut cream, often with onion and a little salt, until they soften into a rich, dark green side dish. It's a fixture of everyday village meals across Fiji's outer islands.
Why it's made this way: Rourou is one of the most common indigenous iTaukei dishes in rural Fiji, reflecting the coconut-and-leaf cooking that defines village food on islands like Vanua Levu, distinct from Viti Levu's Indo-Fijian street snacks.
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Part of World of Street Food — 3248 dishes from 118 countries.
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