Taro is one of the favorite food in the pacific islands. The root itself is cooked and so are the leaves. The leaves is what we make rourou from and it’s very easy to make.
Rourou recipe ingredients
- young taro leaves (a medium bowl full should do)
- coconut cream – either from fresh coconuts or canned
- 1 chopped onion
- 1 teaspoon chopped garlic
- canned meat (optional)
- chilly (optional)
- tomato (optional)
Remove the stems of the taro leaves (cut with knife) so only leaves remain. Wash and cut thinly. Can also just tear the leaves as it’s added to the pot.
Boil 2 cups of water and coconut cream. Add salt, garlic, onion, chilly, tomato and canned meat and finally add the taro leaves. Bring to boil for about 15 – 20 minutes with lid off. Keep stirring once in a while.
Taro leaves contains harmless acidity and should be boiled for at least 10 minutes so that it does not itch the throat. Good taro leaves should feel soft. Taro leaves are high in vitamins as well.
If there aren’t any taro leaves available, many type of vegetable leaves could be used like cabbage, spinach, etc.