Rourou

Rourou is a Fijian dish made from dalo or taro leaves. The leaves are cooked or stewed in coconut milk. It is served liked a soup often as a side to a fish main or mixed with chicken.

Dalo or Taro leaves and is similar to spinach. It can be prepared to various dishes and served in a variety of ways. One popular preparation is to cook it down to a similar consistency as that of cream of spinach (without the cream). The super traditional Fijian tradition involves cooking the rourou leaves in an underground earth oven also know as a "Lovo".

With Rourou you can also make Fijian Rourou Peti, which is rourou leaves stuffed with  a mixture of chili, onion, coconut milk, and tuna. They are little bundles of joy in the mouth.