Duruka (Fiji asparagus) is only in season for a few months a year. Here's how to cook it Fijian style in lolo (coconut cream), plus a Fiji Indian curry version.

Photo: Nipanan Lifestyle / Unsplash

When duruka (Fiji asparagus) appears at the makete (market), everyone knows about it. Duruka is the unopened flower of a wild sugarcane plant, sold in bundles still wrapped in their green husks. It's only around for a few months each year, usually from about April to June, so families make the most of it while it lasts. Inside the husk is a soft, pale spear with a delicate flavour somewhere between asparagus and corn.

Fijian and Fiji Hindi words in this recipe

• duruka (Fiji asparagus, the edible flower of a wild sugarcane)
• lolo (coconut cream)
• niu (coconut)
• rokete (chilli)
• makete (market)
• vakalolo (cooked in coconut cream)
• tarkari (curry, in Fiji Hindi)

How to prepare duruka

1. Peel away the green outer husks until you reach the soft, cream-coloured spear inside.
2. Trim off any hard ends. The spear should be tender enough to cut easily with a knife.
3. Cut into 3–4 cm pieces, or leave whole if small.

Recipe 1: Duruka vakalolo (duruka in coconut cream)

Serves 4 · Prep 15 min · Cook 20 min

Ingredients

• 1 bundle (about 10–12 pieces) duruka, peeled
• 1½ cups lolo (coconut cream)
• 1 onion, sliced
• 1 rokete (chilli), sliced (optional)
• Salt to taste
• Optional: 1 tin tuna, or a handful of prawns

Method

1. Put the duruka in a pot with a little salted water. Boil gently for 5–8 minutes until just tender, then drain.
2. Add the lolo, onion and chilli. Simmer on low heat for 10 minutes without boiling hard, so the coconut cream stays smooth.
3. Add tuna or prawns (if using) for the last 5 minutes. Season with salt and serve with dalo (taro), tavioka (cassava) or rice.

Recipe 2: Duruka tarkari (Fiji Indian duruka curry)

Serves 4 · Prep 15 min · Cook 20 min

Ingredients

• 1 bundle duruka, peeled and cut into pieces
• 2 tbsp oil
• 1 tsp jeera (cumin seeds)
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 tbsp Fiji masala (curry powder) and ½ tsp turmeric
• 1 tomato, chopped
• Salt and fresh coriander

Method

1. Heat the oil and fry the jeera until it crackles. Add the onion and garlic and cook until soft.
2. Add the masala and turmeric with a splash of water and fry for 1 minute.
3. Add the duruka, tomato and salt, cover and cook on low heat for 10–12 minutes until tender. Finish with coriander and serve with roti.

Frequently asked questions

When is duruka in season in Fiji?

Duruka is seasonal and usually appears in markets from around April to June. Availability varies from year to year and by area.

Can I freeze duruka?

Yes. Peel it, blanch it in boiling water for 2 minutes, cool quickly and freeze in freezer containers. That way you can enjoy it after the season ends.

Cook it with Domalco

Make fresh lolo with a stainless steel coconut scraper, and find pots and storage containers at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.

Try next: Rourou in lolo · Palusami

Tags

Coconut Duruka Fijian food Recipes Vegetarian

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