Rourou with canned mutton

Rourou (taro leaves) recipe

Taro Leaves
Taro Leaves

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
  • salt
  • canned meat (optional)
  • chilly (optional)
  • tomato (optional)
Rourou with canned mutton
Rourou with canned mutton


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.

Spinach rourou - a good substitute for taro leaves is spinach!
Spinach rourou – a good substitute for taro leaves is spinach!


One response to “Rourou (taro leaves) recipe”

  1. […] Lamb Rourou served with Boiled Cassava (FJD16.95) – This dish, reminiscent of Filipino laing but with its own twist, featured taro leaves cooked in coconut milk. The result was a rich and meaty flavour, distinct from the spicier and creamier Filipino version. Chunks of lamb with bones added depth to the dish, and the boiled cassava was both hearty and nostalgic. […]

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