Dinner
Rourou
Taro leaves or spinach cooked in coconut milk, with chickpeas and root vegetables.
Origin: Fiji
In Fiji, rourou is an everyday dish: taro leaves cooked in coconut milk and eaten with root vegetables.
Serves 240 minLow costPlant-based
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Folate, vitamin K, vitamins A and C, protein, fibre
You need (serves 2)
- Taro or cassava, or two sweet potatoes, peeled and in chunks (about 500 g)
- Taro leaves, or two big handfuls of spinach or chard (300 g)
- Half a tin of light coconut milk (200 ml)
- An onion, finely sliced, and a garlic clove
- A tin or jar of chickpeas (400 g) Cook from dried
- The juice of half a lime, and a little chilli if you like
Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.
When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.
How to make it
- Steam or boil the taro, cassava or sweet potatoes until completely tender: 20 to 30 minutes for taro or cassava, 15 to 20 minutes for sweet potatoes. Never eat taro or cassava raw: peel cassava, remove its woody core and throw away the cooking water.
- Meanwhile, simmer the onion and garlic in the coconut milk for 5 minutes and add the drained chickpeas. Add the greens: taro leaves need at least 15 minutes, until very soft; spinach or chard only until wilted.
- Season with the lime juice, and chilli if you like, and serve with the root vegetables.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
