Rourou Pie

This is a special dish from the south pacific, however you can use any vegetable leaves available in your country such as spinach or English cabbage. It’s a unique and beautiful dish.


1 bundle taro leaves (spinach, cabbage)

2 coconuts scraped and squeezed

2 finely cut onions

3 clove garlic, finely chopped

3 tomatoes, sliced

1 can tuna

Salt to taste


Wash and separate the taro leaves. Boil in water until soft and leave to cool

Combine the onions, garlic, tomatoes, salt and the tuna flakes

In a pie dish/tray, layer the combined vegetables at the bottom of the dish/tray

Spread the cooked taro leaves on top of the mixed

Pour the coconut cream on top making sure it covers the whole tray

Baked for 20 minutes until there is a thick layer of cream on top

Served with sweet potatoes

The coconut cream will add unique taste to this dish. The thicker the cream the better the taste. Make sure that you add little water when squeezing the coconut flesh. If you are from a country where fresh…

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