Rourou (Fiji)
Rourou is a traditional Fijian dish made from young taro leaves cooked in coconut milk. The leaves are typically simmered until tender and creamy, often with onions, garlic, and sometimes fish or meat for added flavor. It's a staple comfort food in Fiji, reflecting the island's reliance on taro and coconut.
🍽️ Nutrition at a glance
Rourou is generally high in healthy fats from coconut milk and provides a good source of fiber and plant-based protein from the taro leaves. A typical serving contains roughly 200-250 calories, making it a nutritious, moderate-energy dish.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 5 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 300 mg |
| Vitamin A | 450 µg |
| Vitamin C | 20 mg |
| Iron | 2.5 mg |
| Calcium | 100 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Phosphorus | 60 mg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rourou is a communal dish often served at gatherings, symbolizing Fijian hospitality. Nutritionally, taro leaves are rich in vitamins A and C, and the coconut milk adds medium-chain triglycerides (MCTs), which are easily digested for quick energy.
