Name: Grilled Fijian Sugarcane Shoots with Coconut Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Fijian
Ingredients: 8 fresh duruka (sugarcane) shoots, about 1.5 lb (680 g); 2 tablespoons vegetable oil; 1 teaspoon sea salt; 1 lime, cut into wedges; 1 cup (240 ml) thick coconut cream; 1 small onion, finely chopped; 1 tablespoon grated fresh ginger; 1 red bird's-eye chili, finely sliced; 1 garlic clove, crushed; 1/2 teaspoon fine sea salt; 1 teaspoon lemon juice

Duruka, the tender flowering shoot of a wild sugarcane variety, is one of Fiji's most beloved seasonal specialties. The pale green spears are briefly grilled to coax out their natural sweetness, then finished with a fragrant, lightly spiced coconut cream sauce. Served simply, it captures the tropical, smoky heart of island home cooking.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
18 gFat
14 gSaturated Fat
22 gCarbs
6 gFiber
8 gSugar
6 gProtein
540 mgSodium
720 mgPotassium
45 mgCalcium
2.5 mgIron
18 mgVitamin C
25 mcgVitamin A

Ingredients

For the shoots

8 fresh duruka (sugarcane) shoots, about 1.5 lb (680 g)
2 tablespoons vegetable oil
1 teaspoon sea salt
1 lime, cut into wedges

For the coconut cream sauce

1 cup (240 ml) thick coconut cream
1 small onion, finely chopped
1 tablespoon grated fresh ginger
1 red bird's-eye chili, finely sliced
1 garlic clove, crushed
1/2 teaspoon fine sea salt
1 teaspoon lemon juice

Directions

Rinse the duruka shoots under cool running water and pat dry. Trim off the tough root base and any dried outer leaves, leaving the tender pale-green sheaths intact. Rub the shoots all over with vegetable oil and sprinkle lightly with salt.
Preheat a grill pan or outdoor grill to medium-high heat (around 200 °C / 400 °F). Place the shoots diagonally across the grates so the fibers don't slip through.
Grill the shoots for 6-8 minutes, turning every 2 minutes, until lightly charred and just tender when pierced with a skewer. The outer sheaths may blacken; that is desirable. Transfer to a warm plate and tent loosely with foil.
While the shoots grill, make the sauce: combine the coconut cream, onion, ginger, chili, and garlic in a small saucepan over medium heat. Bring to a gentle simmer and cook 6-7 minutes, stirring, until the onion softens and the sauce thickens enough to coat the back of a spoon.
Season the sauce with salt and lemon juice, tasting and adjusting as needed. It should be creamy, lightly spicy, and balanced.
Arrange 2 duruka shoots on each warmed plate, spoon the hot coconut cream sauce alongside (not over the shoots if you want to preserve the char), and serve immediately with lime wedges for squeezing over.
Encourage diners to peel back the charred outer fibers as they eat, revealing the tender, sweet core — much like eating artichokes or fresh corn on the cob.

Cook’s Notes

Choose duruka that feel firm and heavy for their size; the sheaths should be pale green with no yellowing or splitting.
Pull back only the toughest outermost leaves before cooking — the inner layers protect the delicate core from drying out on the grill.
Do not overcook; duruka is best when it still has a faint crispness inside, similar to asparagus.
If fresh duruka is unavailable, look for it frozen in Pacific Islander markets; thaw and pat dry before grilling.
For a heartier meal, serve alongside grilled mackerel, tuna, or steamed cassava, as is traditional in Fijian homes.