Aunty B's Rourou Soup

Aunty B's Rourou Soup

Rourou- or taro leaves- are the “green of the Pacific” Almost always cooked with lolo (coconut cream) they break up easily when cooked and become creamy- ideal for soup as Aunty B has discovered.


  • 3 bunches rourou ( taro leaves)
  • 2 onions
  • 2 tablespoon minced local ginger
  • 6 coconuts made into coconut cream
  • salt and pepper


Remove the stems from rhe rourou leaves

Cook the rourou leaves in boiling water for at least 30 minutes

Drain, keeping some of the water, mash a bit and add some of the water back

Add the onion, ginger salt pepper and coconut and blend well.

Serve with fried casava or boiled taro