Rourou is a Fijian dish made with taro leaves cooked in coconut milk. The taro leaves are typically blanched and then simmered in a rich and creamy coconut sauce. Rourou is often served as a side dish and pairs well with other Fijian staples like fish or chicken. The dish has a mild and slightly sweet flavor, with the taro leaves adding a unique earthy taste. Rourou is a popular choice among vegetarians and is a staple in Fijian cuisine.
