Shamim and Manasa’s Twist of Spinach and Rourou Soup
Team Fiji
INGREDIENTS
Ingredients for the Rourou Base:
1 bunch rourou leaves (young taro leaves)
1 bunch spinach (tubua or any local spinach)
2 tbsp minced ginger
½ cup chopped onion or spring onion
Ingredients for the Stock:
2 chicken thighs
1 onion
1 garlic clove
1 tbps minced fresh turmeric
2 brown coconut, extra grated for garnish
Taro Chips (Garnish):
Virgin coconut oil
½ taro, cooked
vegetable oil, for shallow frying
fresh coriander
chili
METHOD
- Clean and pick rourou and spinach leaves
- Boil some water then add rourou
- After 10 minutes add spinach, ginger and onion
- Cook until all ingredients are tender
- Remove and strain
- For the stock, place chicken thighs in juice of one brown coconut
- Add garlic clove, whole onion, turmeric, bring to boil then simmer
- Grate one brown coconut and squeeze for cream
- Add cream to pot and boil for 3 minutes
- Neatly slice the chicken thigh and keep warm
- Strain stock
- Set aside
- For the taro chips, slice taro in thin slices
- Shallow fry till crisp
- Season well
- To make the soup, blend rourou mix with stock
- Adjust seasoning and consistency with more stock
- Serve with fried taro, chicken, coconut gratings, fresh coriander and sliced chillis
Tried this recipe at home? Let us know what you think!