Duruka in Coconut Cream
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The Tale of Duruka in Coconut Cream
Story updated
Duruka is a reed-like vegetable native to Fiji, resembling asparagus and typically found growing along riverbanks. Cooked simply in coconut cream, it's a distinctly local, seasonal ingredient that doesn't grow widely outside Fiji, making the dish a genuinely regional specialty rather than a pan-Pacific staple.
Ingredients
Scale:· 4 servings
- 1 lb duruka (Fijian asparagus), trimmed and sliced
- 1 1/2 cups coconut cream
- 1 onion, sliced
- 1 red chili, sliced
- Salt, to taste
Instructions
- 1Trim the tough outer layers from the duruka and slice into 2-inch pieces.
- 2Blanch the duruka in boiling salted water for 5 minutes, then drain.
- 3Heat the coconut cream in a saucepan with the onion and chili over medium heat.
- 4Add the blanched duruka and simmer for 10-12 minutes until tender and the sauce has thickened slightly.
- 5Season with salt to taste.
- 6Serve hot as a side dish with fish or root vegetables.
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