Wash and clean the 4 lbs of rourou leaves thoroughly. Remove any tough stems.

• a. Fill a large basin with cold water.
• b. Place the rourou leaves in the basin and agitate them to remove any dirt or debris.
• c. Drain the water and repeat this process until the leaves are clean.

Finely chop 4 cups of coriander and 4 cups of spring onions, dividing them into equal portions.

• a. Use a sharp knife to finely chop the coriander.
• b. Repeat the same process for the spring onions.
• c. Divide each into two equal portions.

Tear 4 cups of basil leaves into small pieces.

• a. Gently tear the basil leaves by hand to release their flavor and aroma.

In a mixing bowl, combine the cleaned rourou leaves, half of the minced garlic (8 cloves), half of the chopped coriander (2 cups), half of the chopped spring onions (2 cups), and the torn basil leaves.

• a. Ensure the ingredients are evenly distributed in the bowl.

Add 4 cups of ground flour to the mixture and season with 6 pinches of salt and 6 pinches of black pepper.

• a. Sprinkle the salt and black pepper evenly over the mixture.
• b. Mix well until all ingredients are incorporated.

Shape the mixture into 8 equal-sized balls.

• a. Use your hands to form each portion into a round ball shape.
• b. Ensure the balls are compact and hold together.

In a large pot, heat 8 tablespoons of Avocado oil over medium heat.

• a. Allow the oil to heat until it shimmers.

Carefully place the rourou balls into the hot oil and fry until they are golden brown on all sides, turning as needed.

• a. Fry the balls in batches if necessary to avoid overcrowding the pot.

Once the rourou balls are browned, remove them from the pot and drain on paper towels to remove excess oil.

• a. Place the balls on paper towels to absorb any excess oil.

In the same pot, add the remaining minced garlic (8 cloves) and sauté until fragrant.

Return the fried rourou balls to the pot and pour in 4 cups of coconut cream and 2 cups of chicken stock.

• a. Gently stir to combine all the ingredients.

Simmer the mixture for about 10 minutes, allowing the rourou balls to absorb the flavors of the coconut cream and chicken stock.

Garnish with the remaining chopped coriander (2 cups) and chopped spring onions (2 cups).

Serve the Fijian Style Rourou Balls hot, and enjoy your meal!