Soups
Duruka Soup (Fiji Asparagus Coconut Broth)
The Quirky Foodster Team
Ingredients
- 400 g (14 oz)
- 400 ml (1 3/4 cups) Coconut milk
- 300 ml (1 1/4 cups) Water
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 3/4 tsp Salt
Method
- Trim tough ends from duruka stalks and cut into 4 cm (1.5 in) pieces.
- Sauté onion and garlic in a splash of oil until soft, about 3 minutes.
- Add water and bring to a simmer, then add duruka and cook for 10 minutes until tender.
- Pour in coconut milk and salt, warming through gently for 5 minutes.
- Ladle into bowls and serve hot.
Introduction: Duruka, sometimes called ‘Fiji asparagus’, is a native flowering grass unique to the islands, harvested seasonally and prized for its tender, nutty stalks — this light broth is a traditional way to showcase it.
Cultural Background: Duruka, sometimes called ‘Fiji asparagus’, is a native flowering grass unique to the islands, harvested seasonally and prized for its tender, nutty stalks — this light broth is a traditional way to showcase it.
Tips: If duruka is unavailable outside Fiji, thin asparagus is the closest substitute. Don’t overcook the stalks — they should stay slightly tender-crisp.
Variations: Add a little grated ginger for warmth. Include a handful of prawns for a heartier version. Already vegetarian and vegan as written.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently over low heat without boiling hard.
FAQs:
Q: What exactly is duruka?
A: It’s a native Fijian plant related to sugarcane, harvested for its tender flowering stalk, often called Fiji asparagus.
Q: Is this soup spicy?
A: No, it’s a mild, delicately flavoured broth.
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