Shamim and Manasa's Rourou Soup with Coconut and Charred Kumala

Team Fiji


1 ltr fish stock
1 bundle rourou leaves (taro leaves)
1 tsp baking soda
500 ml coconut cream, fresh squeezed
½ onion diced
2 cloves garlic
3cm ginger
1 kumala (sweet potato) charred over a hot flame and boiled til cooked
¼ coconut, flesh thin sliced
1 sprig mint (garnish)


  1. Make fish stock by boiling the whole fish or fish head (cleaned well) in cold water with onion and garlic for 30 minutes.
  2. Strain.
  3. Add rourou to stock with baking soda, boil until tender, about 25 minutes.
  4. Blend the rourou and add the coconut cream.
  5. Season well with salt and pepper.
  6. Serve with shaved coconut and mint leaves.
  7. Serve the soup with slices of charred kumala.

Watch Shamim and Manasa make this dish on our YouTube channel


Team Fiji Recipes Shamim and Manasa

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