Saagan bu duruka
Serves 2
5 stalks of duruka, carefully remove outer sheath
1 packed cup Indian saagan leaves (or moca, Chinese cabbage) — crush the leaves using both hands and then chop finely.
2 teaspoons light soya sauce
1 dry red chilli, chopped fine
1 small onion, chopped fine
1 cup of coconut water (bu)
Ghee or butter
Pinch of Indian hing powder (asafoetida)
1. Fry the onion, dried chilli, hing powder and finely shredded saagan leaves for 1 min
2. Add 1 cup of coconut water and let the soup boil for a few minutes.
3. Add the duruka buds and turn down heat to simmer for 5 minutes
4. Season with light soy sauce, chilli and coriander leaves
5. Serve with steamed rice
Creamy pumpkin duruka
Serves 2
5 stalks duruka, remove from outer sheath
250 grams pumpkin, cut into chunky pieces
3 stalks of fresh lemongrass root, cut into 3″ pieces and flatten
2-3 fresh red chilli, chopped fine
2 tablespoons cooking oil
½ cup water
1 cup cow’s milk
Ghee, coconut oil or butter, for frying
Salt and white pepper
Light soy sauce
1. Fry pumpkin pieces in a hot frypan until slightly brown, season with salt and pepper
2. Add ½ cup of water and simmer until pumpkin turns soft.
3. Add 1 cup of milk with bruised lemongrass roots, duruka and fresh chilli.
4. The dish is ready once the milk begins to boil (don’t over boil!)
5. Season with light soy sauce (not the dark soy)
6. Enjoy with steamed rice
PNG pitpit
This Melanesian dish can be found in PNG and combines the classic flavours of vudi (plantain banana) and fresh coconut
Serves 2
5 stalks duruka, remove outer sheath
1 teaspoon salt
3 cups fresh water
1 semi-ripe plaintain (vudi), chopped into chunks
1 cup fresh coconut milk
1-2 fresh chilli, sliced lengthways
1 small onion, sliced
small knob of ginger, grated
1. Boil the whole duruka buds and chopped vudi in 3 cups of water and 1 teaspoon of salt.
2. While the duruka is cooking, squeeze 1 cup of fresh coconut milk
3. Carefully drain the cooking water from the duruka and vudi and return to pot. Add the coconut milk, sliced chilli, onions, a knob of fresh grated ginger and bring back to the boil. Simmer for a further 10 minutes.
4. Season with a little salt and serve immediately
Duruka and long bean
in chilli pesto
Serves 2
5 stalks duruka
1 cup long beans, chopped
1 eggplant purple
4 pieces of cabbage (sliced into small pieces )
½ cup water
1 cup coconut milk
1 small knob ginger (or Thai galangal ginger)
2 dried bay leaf
2-3 lime leaves
1 stalk fresh lemongrass root, crushed
2 tablespoons cooking oil
2 cups chicken broth
1 teaspoon sugar
Salt to season
Chilli pesto
1 small onion, chopped fine
2 cloves fresh garlic, minced
2 long red chillies, remove seeds and chop fine
2 long green chillies, remove seeds and chop fine
2 tablespoons peanuts, crushed fine
1. In a pot, saute the chilli pesto in a little oil until fragrant, then add lime leaves, bay leaf, ginger, lemongrass and water.
2. Bring to the boil and add the sugar, salt and chicken broth. Simmer for 1 min.
3. Add the duruka and all vegetables, bring to boil again.
4. Stir in coconut milk, check seasoning
5. Serve with rice or root crops
Charred duruka and mushrooms in smoked coconut
Serves 2
5 stalks duruka, leave whole
1 cup cultivated Asian mushrooms
1 small onion, sliced fine
1 cup smoked coconut milk
Ghee or butter
1. Over hot charcoal or grill, roast the whole duruka inside their sheath, turning regularly so you don’t burn the outside. This takes a few minutes and you’ll begin to smell the duruka steaming. Carefully remove the cooked duruka from its casing
2. In the meantime, scrape two coconuts and with a very hot stone, scorch the scrapings before squeezing the milk.
3. In a frypan, saute the onions and mushrooms in butter and season with a little salt and pepper. Remove from the pan and set aside (don’t wash the frypan just yet!)
4. In the same pan, add the smoked coconut milk and duruka. Season with a little salt and simmer for 2-3 minutes for the duruka to absorb the milk.
5. Transfer duruka and coconut milk to a plate, and add the sauteed mushrooms and onion.
6. Garnish with fresh coriander, radish and tomato if you like
7. Serve on its own or with root crops or rice
