Rourou is a Fijian dish made from taro leaves cooked in coconut milk. The leaves are usually boiled until tender and then mixed with coconut milk, onions, garlic, and spices. Rourou is often served as a side dish and pairs well with other Fijian dishes like fish curry or roasted meats. The creamy texture and rich flavor of rourou make it a popular choice among locals and visitors.
