Shamim and Manasa's Rourou Soup with Coconut and Charred Kumala
Team Fiji
INGREDIENTS
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)
METHOD
- Make fish stock by boiling the whole fish or fish head (cleaned well) in cold water with onion and garlic for 30 minutes.
- Strain.
- Add rourou to stock with baking soda, boil until tender, about 25 minutes.
- Blend the rourou and add the coconut cream.
- Season well with salt and pepper.
- Serve with shaved coconut and mint leaves.
- Serve the soup with slices of charred kumala.
Tried this recipe at home? Let us know what you think!