Fijian Roro (stew of greens) + Boiled Cassava
Prep time
Cook time
Total time
This one pot stew from the Fiji Islands comes together quickly, and makes for a hearty soup best eaten with rice, taro, or cassava.
Recipe type: Stew
Cuisine: Fijian
Serves: 2
  • 10 oz (280 g) frozen chopped spinach
  • 14 oz can of coconut milk
  • 2 cups water
  • ½ cup (30 g) onions, chopped
  • 1 tsp garlic paste, or 4 small cloves chopped
  • ½ lime, to taste
  • 2-3 thai chilis, or to taste
  • 1 tsp salt, or to taste
  • *optional frozen cassava or taro for serving
  1. Remove the frozen chopped spinach out of the wrapper, and place on a microwave safe plate and heat for 1½ minutes on high in your microwave oven, until it has mostly thawed.
  2. In a medium sauce pan, bring one cup of water to a boil; add in the chopped onion, garlic paste, chilis, and salt and simmer with the lid closed until tender (about 4 minutes).
  3. Add the spinach to the pot, adding more water if needed (it should be just covering the spinach). Let the spinach cook for an additional 4-5 minutes, until everything is tender.
  4. Reduce the heat to medium and add the entire can of coconut milk and stir. Let this boil for an additional 4-5 minutes, until the milk thickens and absorbs all of the flavor.
  5. Add an additional cup of water at this stage, to prevent the coconut milk from burning; boil until you reach a desired consistency (similar to a Thai curry).
  6. Season with the juice of half a lime, adding more lime and salt per your taste.
  7. If serving with cassava or taro, thaw the frozen rootcrop properly before boiling (countertop or microwave), otherwise find fresh rootcrop at your local ethnic grocer. Bring a quart of water to a boil and cook the cassava or taro the same way you would a potato, by boiling until tender in the center when poked with a fork or a knife; strain and let rest before serving.
Depending on how much water is added, the coconut milk will thicken as it cools making it more dippable.

The flavors will continue to marinate and develop overnight, and this stew can keep for a week if refrigerated.

This dish can be eaten on its own, but can also be served with rice or flatbread.
Recipe by The Gentleman's Plate at