I’m a bit embarrassed to be asking Mita for such basic recipes, but her basics are always so delicious, I keep thinking there must be a secret ingredient or a special method. I think the combination of love and experience shows through in her food. Mita spent years onboard the Na'ia as their cook, her food is some of the best in Fiji. Now semi-retired to Rakiraki, she works as a private chef in homes on Volivoli and around Ra. Mita is awaiting her second Covid jab and is available for in home catering, call her at 276-5602.
Mita’s Rourou Soup
- 1 pot boiling water for blanching
- ½ tsp baking soda
- 1 bundle fresh Rourou (if purchasing frozen, about 500g cleaned and trimmed taro leaves)
- 2 coconuts, grated and milked (or 1 can coconut cream)
- Cooking oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ tsp ginger, grated
- Salt to taste
- Blanch cleaned and trimmed rourou leaves, about 10 minutes in boiling water and baking soda, drain well in a colander, roughly chop before returning to pot.
- In heated cooking oil, cook onions until translucent, add ginger, garlic, fry for two more minutes.
- Add drained rourou and coconut cream. Let cook until soft. Salt to taste and blend.
- Serve hot, add additional coconut cream as a garnish if desired.
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