Fijian Rourou Taro Leaf with Root Crop Chips
* 2 litres water, plus 1 cup extra
* 1 large taro
* 1 large sweet potato
* cooking salt
* 20 taro leaves, stems removed
* 1 brown onion, diced
* 500g can coconut milk
* cooking oil
1. Place 1 litre water to a large saucepan and bring to the boil.
2. Meanwhile, peel the taro and sweet potato (root crops), then cut into thick chunks. Add to the boiling water and cover. Cook for approximately 10 minutes.
3. Boil 1 cup water in a saucepan over low heat. Add a pinch of salt.
4. Take the taro leaves and fold into quarters. Add to the boiling water.
5. Add the onion and coconut milk to the pan with the taro leaves, and add additional salt if necessary. Bring to the boil. Turn off the heat and set aside. Be sure to cook the taro leaves for at least 10 minutes, to remove the toxin that causes itchiness from the leaves.
6. Remove the root crops and slice them about 2 cm thickness. You can eat them boiled like this or fry them.
7. To fry, add the root chips to pre-heated cooking oil until golden brown in colour. Sprinkle a little salt over the root chips and serve with the rourou mixture as a dipping accompaniment.