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Fijian Taro Leaf and Yam Bake
Rourou and Dalo Bake
A comforting and hearty bake featuring tender taro leaves (rourou) and sweet yams (dalo) cooked in creamy coconut milk. This dish is a staple in Fijian homes, often prepared for gatherings and family meals.
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- 1 large bunch Taro leaves (Rourou)(stems removed, washed and roughly chopped (about 8 cups chopped))
- 500 g Yams (Dalo)(peeled and cut into 1-inch cubes)
- 400 ml Coconut milk(1 can (full-fat recommended))
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- to taste Salt
- to taste Black pepper
- 1 tbsp Cooking oil
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Lightly grease a baking dish.
- 2
In a large pot, heat the cooking oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the chopped taro leaves to the pot. Stir well to coat with the onion, garlic, and ginger. Cook for about 5-7 minutes, stirring occasionally, until the leaves begin to wilt.
- 5
Add the cubed yams to the pot. Pour in the coconut milk. Stir everything together and season with salt and black pepper to taste.
- 6
Bring the mixture to a gentle simmer, then transfer it to the prepared baking dish.
- 7
Cover the baking dish with foil and bake for 30-40 minutes, or until the yams are tender and the taro leaves are fully cooked and creamy. Stir halfway through baking.
- 8
Remove the foil during the last 10 minutes of baking to allow the top to brown slightly. Serve hot as a side dish or a light main course.
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- âEnsure taro leaves are thoroughly cooked to avoid itchiness in the throat.
- âIf fresh taro leaves are unavailable, frozen ones can be used. Thaw them completely before chopping.
- âFor a richer flavor, you can add a small amount of grated nutmeg.
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- Add diced corned beef or canned tuna for a more substantial dish.
- Substitute sweet potatoes or cassava for yams.