Duruka, a delicacy…

Duruka is a general term for Saccharum edule plant. It is a highly prized food in Fiji. Although duruka is not from the asparagus family, it is known as Fiji asparagus too. Thus far, shucked from the green sheaths, it somewhat resembles the head of a white asparagus spear. However, this is where the similarity ends. It is also known as a pit-pit in Southeast Asian countries. Saccharum edule plant has a similar appearance to sugar cane. Duruka is secreted inside the long grassy stem with an edible core. It is an unopened inflorescence that looks like a crumbly flower. Normally vendors sell duruka in still-bundles in the sheath. It is a seasonal crop, with two seasons in Fiji. So, the main harvest is in April and May. The second harvest is in November. Duruka is mostly sold in produce markets and roadside stalls when in season.

Duruka cultivation

Duruka cultivation happens mostly because of its tastiness and popularity as a food. It is delicious vegetarian food that many people love. Thus far, in Fiji, farmers cultivate it throughout the Viti Levu island. In fact, duruka grows in many other Pacific island countries too. However, in Fiji, there is more focus on it as food. It cultivates in Malaysia and Indonesia too. Ironically not many countries adopt commercial cultivation.

Saccharum edule matures every six months. Hence, there is a possible two harvests per annum. So, many farmers are practicing phase planting for a somewhat more regular harvest. Duruka planting is easy. It is like planting bele or island cabbage and cassava. However, maintaining its cleanliness takes dedication and time. Normally maintenance work happens in dry weather. Most duruka farmers now practice intercropping with legumes. It helps the growth and improves crop yields.

Growing duruka

Duruka grows well in most conditions. Whether it is flat land or hilly terrain. Thus far, it grows best in damp fertile soils. While duruka is grown from cuttings of the stalks, it often reshoots from the base. The cuttings are about 300mm long. To minimise drying out farmers need to plant the cuttings soon after cutting. Cultivators plant these in the wet season because it needs lots of moisture to grow.  You may plant the stalks throughout the year. It generally takes 6 to 9 months from planting that the crop is ready for harvest. Duruka plants grow tall and generally grow wild in damp soil.

Most farmers follow traditional methods of planting the crop. There has been little awareness and knowledge of the proper cultivation of duruka. It was only recently more farmers have taken to commercial farming of Saccharum edule.

Maturing duruka

The sun controls the time of flowering of duruka. So, most plants develop a thickened clump of leaves at the top. It happens in the early parts of the year, say from February to March. These are then broken off and opened up by removing the outer leaves. The flower that is eaten is very fine and yellowish.

A good mature crop fetches good prices. So, harvesting at the right time is crucial for optimum return on investment. Duruka is a delicacy to most people and is always in high demand.

Delicate taste

Most people love to eat duruka as a vegan and vegetarian dish in Fiji. It tastes sweet and many people liken its flavour somewhat to corn. Duruka is a versatile food and you may craft many tasty dishes. It is a delicacy to most people. With its versatility, duruka is often eaten by roasting on an open fire, cooking in coconut cream, and crafting into your favourite curries. You may cook curry on its own or mixing with canned salmon or tuna. It tastes heavenly whatever way you cook.

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