Coconut Creamed Taro Leaves (Rourou)
Coconut Creamed Taro Leaves, known as 'Rourou' in Fiji, is a beloved traditional dish where tender taro leaves are slowly simmered in rich coconut cream. The primary ingredients are taro leaves, coconut milk or cream, and often onions, garlic, and sometimes fish or meat for added flavor. It is a staple comfort food deeply rooted in Fijian and broader Pacific Island cuisine.
🍽️ Nutrition at a glance
This dish is primarily high in healthy fats from the coconut cream and provides a good source of dietary fiber. A typical serving offers significant amounts of vitamins A and C, along with minerals like potassium and iron, with a calorie range of approximately 250-350 kcal.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 5 g |
| Carbs | 15 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 180 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 35 mg |
| Potassium | 650 mg |
| Iron | 3.5 mg |
| Calcium | 180 mg |
| Magnesium | 55 mg |
| Folate | 70 mcg |
| Manganese | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Rourou holds cultural significance in Fiji, often served at communal gatherings and celebrations. Nutritionally, taro leaves are a powerhouse of antioxidants and, when cooked properly in coconut cream, their calcium and iron become more bioavailable.
