Fijian 'Rourou'
Fijian 'Rourou' is a traditional creamy stew made from tender taro leaves simmered in rich coconut milk. It typically includes ingredients like onions, garlic, ginger, and sometimes fish or meat for added flavor. This comforting dish is a staple in Fijian cuisine, often served alongside rice or root vegetables.
🍽️ Nutrition at a glance
Rourou is high in healthy fats from coconut milk and provides a good source of fiber and essential vitamins. A typical serving contains around 300-350 calories, with a balance of carbs, fats, and moderate protein.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 5 g |
| Carbs | 18 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 150 mg |
| Vitamin A | 450 mcg |
| Vitamin C | 25 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Iron | 2 mg |
| Calcium | 100 mg |
| Manganese | 0.8 mg |
| Folate | 60 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rourou is a communal dish often shared during gatherings, symbolizing Fijian hospitality. Nutritionally, taro leaves are rich in vitamins A and C, and when cooked with coconut milk, they offer a unique combination of plant-based nutrients and healthy fats.
