Duruka (Fijian asparagus)

Duruka (Fijian asparagus)

Duruka is commonly known as the “Fijian asparagus.” It is the unopened flower of a cane shoot, which is a plant similar to sugar cane. It can be found throughout Southeast Asia and other Pacific islands too. Fijians have both red and green varieties of duruka. It can be added to many different kinds of ingredients such as coconut milk or curries. Red duruka has a hard texture compared to the green variety, which is softer.

Ingredients

8 medium size duruka

1 x 170g tin tuna, drained

1 small onion

2 tablespoon cooking oil

1/2 teaspoon mustard seeds

1/2 teaspoon Asafoetida (hing)

1 teaspoon minced ginger, garlic and chilli paste

1/4 teaspoon turmeric powder

1/4 teaspoon chilli powder

1/4 teaspoon curry powder

Salt to taste

Method

1. Husk duruka. Break it down and sieve the white flash. Remove the middle stem and little stems.

2. Heat oil in pot and add mustard seeds, once it crackles add the hing, followed by the onion and fry until onions are translucent.

3. Add all the dry spice and minced ginger, garlic and chilli paste and continue frying.

4. Add crumbled duruka and mix throroughly, and then add the drained tuna.

5. Cook for 20 minutes, turning regularly so it doesn’t stick to the pan.

6. Garnish with fresh chopped coriander leaves.

7. Serve with fresh roti and green salad