Rourou soup

Ingredients

• 4 cups of water
• 20 young taro leaves
• 1 tablespoon butter or margarine, oil
• 1 tablespoon chopped onion
• 1½ rounded tablespoons flour
• 3 cups milk
• salt and pepper to taste

Directions 

1. Boil the water, add taro leaves and cook for 10 minutes with the lid on.
2. Drain and mash the taro leaves and set aside.
3. Heat the butter, margarine or oil, and fry onion for one minute.
4. Add flour and stir the mixture over a low heat for one minute.
5. Remove from heat, and stir in milk.
6. Put back on heat and bring to boil.
7. Add leaves and simmer for 5 minutes, stirring all the time.
8. Add salt and pepper to taste and serve hot.

Taro Leaf & Coconut Soup

• 2 tbsp. oil
• 2 onions - chopped
• 1 tsp. (3cloves) crushed garlic
• 4 cups taro leaves
• salt to taste
• 2 cups coconut cream (lolo)
  
• 1/4 tsp. ground cloves
• 1 tsp. freshly ground black pepper
• 1 tbsp. chopped fresh basil or parsley or coriander leaves
• 4 cups chicken or vegetable stock or broth
• 1/4 tsp. crushed chili or chili sauce

Clean and chop the taro leaves (pull the stalk out of the leaf and try to remove the central thick veins, then pinch off the tip of the leaf before chopping ) In a heavy saucepan cook onions and garlic in oil until soft. Add all remaining ingredients except for á cup coconut cream, and cook for 30 minutes. Puree in batches in a food processor or blender until smooth. Reheat before serving. Add a swirl of the reserved coconut cream to each bowl of soup. (small cooked shrimp can be added if desired.) ( Flame Tree Cookbook  by Sue Carruthers)

Taro & Coconut Cake

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• 2 cups hot, peeled and cooked mashed taro
  
• 1/4 cup melted butter
• 1 cup freshly grated coconut
• 1 cup milk
• 2 eggs, beaten
• 1/4 tsp. each ground nutmeg and cinnamon
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract

Butter a shallow 8 inch. cake pan. Preheat the oven to 180C/350F. Combine the hot taro with the melted butter, mashing again as you work in the butter. Add the coconut, sugar and beaten eggs, and mix in well. Add the cinnamon, nutmeg, milk and vanilla, and beat all together by hand or with an electric beater for 1 minute. Pour into cake pan and bake for 45 minutes to an hour (or until firm). Remove from oven and cool completely. Sprinkle top with sifted icing sugar if desired. (Flame Tree Cookbook by Sue Carruthers)

Taro Chips

• Taro Corms (whole and unpeeled)
• Vegetable Oil (we recommend coconut oil)
• Salt
  

Boil the whole unpeeled taro untill cooked. Chill . Slice as thin as possible. Deep Fry in hot oil until crisp (about 10 mins).  Drain on absorbent paper and sprinkle with salt.
 

Grilled Aubergine in Lolo

     

 

Serves 4   

 

Ingredients

4 Small Aubergines (eggplant), sliced

Vegetable Oil

2 tbsp Lemon Juice

240ml/8fl.oz. Coconut Cream (lolo)

4 Spring Onions, finely chopped

1 Green Chili, very finely chopped

2 Tomatoes, finely chopped

Salt

 

Instructions

 

1. Preheat the grill to very hot.

 

2. Place the aubergine slices on the grill rack, brush with oil then grill on one side for 4-5 minutes.

 

3. Turn the slices, brush with more oil and continue to cook for a further 4-5 minutes.

 

4. Meanwhile, place the lemon juice, coconut cream, onions, tomatoes, chili and salt in a small mixing bowl and blend well.

 

5. To serve – quickly cut the cooked aubergine slices into strips, place in a serving dish and pour the coconut cream mixture over the top. Serve immediately.

 

 

Sweet Potato Bread

Instructions

175g/6oz Sweet Potato, peeled and coarsely grated

100g/4oz Plain Flour

240ml/8fl.oz. Evaporated Milk

100g/4oz Sugar

2 ½  teasp Baking Powder

The grated rind from 1 Lemon

 

Instructions

 

1. Preheat the oven to 190C, 375F, Gas Mark 5 and grease a loaf tin.

 

2. Place all the ingredients in a large mixing bowl and mix thoroughly.

 

3. Transfer to the greased loaf tin and bake for about 40 minutes. Remove from the tin and cool on a wire rack.

 

 

Cassava Pudding (Vakalolo)

Cassava Pudding   

 

Fijian name:   Vakalolo

 

Serves 4      Hot   Vegetarian  Vegan   Gluten Wheat Dairy Free  Eggless   Fiji  Oceania

 

Ingredients

800g/28oz fresh Cassava, peeled and grated

75g/3oz Shredded Coconut

1 tbsp freshly grated Root Ginger

225g/8oz Sugar

4 Cloves, lightly crushed

 

Instructions

 

1. Place all the ingredients in a large mixing bowl and blend well.

 

2. Divide the mixture in four and place each portion in the centre of four pieces of foil or traditionally on banana leaves.

 3. Wrap into parcels and steam for 40 minutes.  Serve hot.