Papua New Guinea Roro Coconut Soup

Roro is a beloved Papua New Guinean comfort soup built on grated root vegetables simmered in rich coconut cream with leafy greens and flaked fish. The grated taro and cassava break down as they cook, giving the broth a lush, slightly thickened texture without flour. Finished with fresh herbs and a squeeze of lime, it tastes like a warm, savory bowl of the tropics.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 30 gFat
• 22 gSaturated Fat
• 36 gCarbs
• 5 gFiber
• 6 gSugar
• 18 gProtein
• 420 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3.8 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the coconut broth

• 3 cups fresh coconut cream
• 2 cups water
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 inch fresh ginger, grated

For the roro base

• 2 cups peeled taro, finely grated
• 1 cup peeled cassava, finely grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the greens and protein

• 200 g firm white fish fillet (snapper or mackerel), flaked
• 4 cups aibika leaves or baby spinach, roughly chopped
• 2 spring onions, thinly sliced
• 1 tablespoon fresh lime juice
• Steamed sweet potato, to serve

Directions

1. Heat the coconut oil in a heavy pot over medium heat and sauté the onion for 4 minutes until translucent, then add the garlic and ginger and cook for 1 minute until fragrant.
2. Pour in the coconut cream and water, stir well, and bring the mixture to a gentle simmer, skimming off any foam that rises to the surface.
3. Add the grated taro and cassava along with the salt and pepper, stirring constantly for 2 minutes so the shreds separate and do not clump together.
4. Reduce the heat to low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the root vegetables soften and the soup thickens to a creamy, porridge-like consistency.
5. Gently stir in the flaked fish and chopped greens and cook for 3 to 4 minutes more, just until the fish is opaque and the leaves have wilted but still hold their color.
6. Remove from the heat, stir in the spring onions and a squeeze of lime, taste and adjust the seasoning, then ladle into warm bowls and serve alongside steamed sweet potato.

Cook’s Notes

• Use freshly pressed coconut cream if you can — the flavor is far richer than canned and the texture is silkier.
• Aibika is the traditional PNG green for roro; if you cannot find it, spinach or taro leaves are close substitutes.
• Grate the root vegetables on the finest side of a box grater so they melt into the soup rather than staying chunky.
• Do not let the pot boil hard once the coconut cream is in, or the broth may split and turn grainy.
• For a heartier version, swap the fish for small freshwater prawns or shredded smoked mackerel.

More Papua New Guinea Recipes You’ll Love

Craving more flavors from Papua New Guinea? Try these traditional recipes:

• Earth Oven Pork and Root Vegetables
• Papua Sago Coconut Pudding
• Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle

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