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Rourou Balls
Rourou Balls is a traditional Fijian recipe for a classic accompaniment of fried balls made of taro leaves, wih garlic, coriander, spring onions, basil leaves and flour cooked in a coconut cream and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Rourou Balls.
prep time
15 minutes
cook time
80 minutes
Total Time:
95 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesFiji Recipes
Rourou is the Fijian name for taro greens and these balls are made from taro leaves with coriander, spring onions, basil and flour and are traditionally serve as an accompaniment.
Ingredients:
750g rourou (taro) leaves
4 garlic cloves garlic, minced
15g (1 cup) coriander, finely chopped
150g (1 cup) spring onions, finely chopped
10g (1 cup) basil leaves, torn
120g (1 cup) flour
2 pinches of salt
2 pinches of freshly-ground black pepper
250ml (1 cup) coconut cream
125ml (½ cup) chicken stock
4 tbsp of your favourite cooking oil
Method:
Tear the rourou leaves free from their stalks then tear the leaves into smaller pieces (discard any thick veins).
Bring a pan of water to a boil and season with 1 tsp salt (this blanches and help reduce the bitterness of the leaves). Plunge in the taro leaves and cook for 1 hour. Mash the leaves with a potato masher and pour off the excess liquid.
Transfer 4 tbsp of the mashed leaves to a bowl. Add a handful of the chopped spring onions, a handful of chopped coriander (cilantro) leaves and half the garlic along with a pinch of salt, a pinch of black pepper and the torn basil leaves. Mix everything together with your hands then divide into balls (meatball sized). Dip these in the flour so they have a light dusting all over.
Add the oil to a frying pan over medium-low heat. Once hot add in the floured balls and fry, turning frequently so they do not burn. Cook for about 8 minutes, until golden brown.
Remove the balls with a slotted spoon then pour the coconut milk into the pan. Stir in the chicken stock, the remaining garlic and a pinch each of salt and black pepper. Bring to a simmer and cook for 5 minutes before returning the rourou mixture back to the pan.
Cook, continually basting the rourou balls in the coconut gravy for 5 minutes. Add in the remaining coriander and spring onions as a garnish.
Serve with cassava, dalo, rice. These are also often served with fried tuna steaks.
