Rourou
Rourou is a traditional Fijian stew made from young taro leaves simmered in rich coconut milk, often with onions, garlic, and sometimes fish or meat. It is a staple comfort food in Fiji, showcasing the island's reliance on taro and coconut as core ingredients. The dish is typically served as part of a communal meal, reflecting the importance of shared food in Fijian culture.
🍽️ Nutrition at a glance
Rourou is high in healthy fats from coconut milk and provides a good source of plant-based protein if legumes or meat are added. It is rich in vitamins A and C, iron, and calcium, with a typical serving containing around 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 5 g |
| Carbs | 15 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 150 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 15 mg |
| Iron | 3 mg |
| Calcium | 100 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Manganese | 1.5 mg |
| Folate | 50 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rourou is often prepared for special occasions and communal gatherings, symbolizing hospitality and togetherness in Fijian society. Nutritionally, the combination of taro leaves and coconut milk creates a nutrient-dense dish that is both comforting and nourishing, with the leaves offering antioxidants and the coconut milk providing medium-chain triglycerides for energy.
