EATING tinned tuna has become an integral part of the modern Fijian diet. Flaked tuna and duruka are a wonderful pairing of a buttery flower and the oiliness of the fish. Try to buy the tuna in spring water, instead of the oily alternatives.
Ingredients
1 small Fiji tuna in springwater, drained, keep water
2 stems duruka, remove the flower head
2 cloves garlic
1/2 small onion, finely chopped
1/2 teaspoon cumin
4-5 fresh curry leaves, broken by hand
2 fresh chilli, finely chopped
2 teaspoons curry or masala powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 cup water
pinch white pepper
1 tablespoon extra virgin olive oil or ghee
handful of fresh coriander, rough chopped, stems and leaves
Method
Heat oil in frypan, saute the onions, garlic, curry leaves and chilli
Add turmeric and curry powder and sauté until well combined. Add the whole duruka, and sprinkle each piece with a little salt
Add the juice from the tinned tuna, combine well
Simmer for 10 minutes on low heat, or until half of the liquid has evaporated. Check seasoning
Sprinkle the tuna flakes into the pan with the white pepper, and gently combine
Garnish with fresh coriander
Serve with hot roti, root crops or rice
Guava and ginger sasa juice
THIS is one of Chef Seeto’s morning fruit juice recipes that helps keep away sickness and cleans and sweeps the gastrointestinal tubes like a Fijian sasa broom!
2 cups fresh pink
guava, cut smaller
1/2 teaspoon superfine sugar
1/2 cup cold water
ice cubes
1 small knob ginger, sliced thin, sprigs of mint, sliced lengthways
Method:
1.Put guava, sugar, ginger and cold water and blend it in juicer or blender.
2. Pour over ice and garnish with mint leaves
Ivi pancakes with hot fruit jam
The buttery and nutty flavour of the
Tahitian chestnut goes well in a wholemeal pancake, smothered in a hot fruit jam. An indulgent, fart-inducing breakfast or dessert to enjoy with friendly enemies!
1 cup wholemeal flour, sifted
1 cup boiled ivi chestnuts, mashed and sieved thru strainer until puree
1 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract or essence
1 teaspoon ground cinnamon
2 tablespoon Fiji honey
1-2 cups liquid milk
Hot Fruit Jam
2 cups of fresh fruits (berries, kavika pear, banana)
2 tablespoon brown or raw sugar
1 teaspoon orange peel, finely grated
2 cups water;
Fresh yoghurt;
Fiji village honey;
pinch of cinnamon
1. To make the hot fruit jam: Add the fresh fruit to a small saucepan along with the sugar and water. Simmer and continually stir uncovered until jam thickens, approx 10 mins;
2. To make the pancakes: Mix the chestnut puree, milk, honey and vanilla in a small bowl.
3. Combine the dry ingredients in a separate bowl then slowly add the chestnut milk to the flour. Keep stirring the mix as dry as possible to remove the bubbles of dry flour. Add more milk to give a thick batter consistency.
4. Cook pancakes as needed.
5. Serve topped with the hot fruit jam,
yoghurt and pinch of cinnamon!
Sugarcane blossom
curry
12 medium duruka flower heads, cut in half
100 grams potato or kumala
2 cups coconut milk
3 cloves garlic, minced
1 stem of lemongrass, bruised
1 fresh lime leaf
4-6 cloves
1 tablespoon fresh ginger, grated
2 tablespoon virgin coconut oil
2 small tomato, diced
1 litre water
salt and pepper to taste
2 teaspoon sugar or honey, to sweeten
Fried shallots for garnish (from Chinese stores)
Indonesian Spice Paste
2 medium white onions, finely diced
6 cloves fresh garlic, minced
1 tablespoon fresh ginger, grated
6+ fresh red chillies
1 teaspoon dried shrimp (from Chinese stores), toasted
1 teaspoon coriander seed, toasted
2 tablespoon peanuts
1 teaspoon turmeric (haldi)
1. Make the spice paste by pounding or blending all ingredients together. Toast the dried shrimp, coriander and peanuts in a dry fry pan first.
2. Heat up 2 tablespoon cooking oil in a wok or large sauce pan, and sauté garlic, ginger and lemongrass until fragrant and slightly browned, approx 3-5 minutes
3.Add the spice paste, and continue frying for another 2 minutes. Add the lime leaves.
4. Add the water and the coconut milk, bring to boil, season with salt and sugar, adjust the taste
5.Add the potato and let simmer for another 10 minutes
6. Add the duruka and tomato and cook covered for 5 minutes
7. Serve with hot rice or roti
