A Soup of Mixed Greens

Name: A Soup of Mixed Greens (Rourou Supsup)
Cuisine: Fijian
Ingredients: 2 tablespoons of canola oil; 1 medium onion, peeled and finely chopped; 3 cloves of garlic, smashed, peeled and minced; 2 cups of taro leaves, chopped; 2 cups of green onions, both white and green, chopped; 1 cup of snow peas (immature pea pods), finely chopped; 1 cup of snow peas (immature pea pods), finely chopped; ½ cup of celery leaves, finely chopped; 5½ cups of chicken stock; 1 tablespoon of soy sauce; 2 tablespoons of ground coriander; ¼ teaspoon of cayenne; ½ cup of coconut milk; the meat of one, whole chicken breast, cooked, boned and skinned, diced; 1 heaped tablespoon of coriander leaves, finely chopped; salt and pepper to taste; salt and pepper to taste

Rourou Supsup

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Soups or vegetable dishes of taro leaves cooked in coconut milk are standard and favored fare in most of the Pacific Islands. This version is more complex (hence, I hope more interesting) than its more common relatives, with a compound bouquet of mixed greens.

In Fiji, the leaves of the taro plant are called rourou (pronounced “rooroo”); the tuber itself as dalo.

Ingredients

Oceania
Soup

Ingredients

Method