World Cuisines

Duruka

Fiji

The wild asparagus: duruka — the unopened flower spikes of a wild cane, harvested in season and cooked in coconut milk or curries — Fiji's delicacy vegetable. Ingredients: duruka spikes, coconut milk, onions, garlic, chiles, or curry spices; sometimes crab (duruka with crab is the connoisseur's).

What it is

The wild asparagus: duruka — the unopened flower spikes of a wild cane, harvested in season and cooked in coconut milk or curries — Fiji's delicacy vegetable. Ingredients: duruka spikes, coconut milk, onions, garlic, chiles, or curry spices; sometimes crab (duruka with crab is the connoisseur's). Recipe: 1) Peel the fibrous husks. 2) Simmer in spiced coconut milk. 3) Add crab at the end if using. 4) Serve with rice or cassava. Serve: in season (roughly April-June) at Suva tables and markets. Flavor: delicate, asparagus-like, coconut-sweet. History: duruka is a seasonal treasure of Fiji's wet zone; its short season makes it a celebration. See also: Kokoda, Lovo.

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