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Essential Fiji: Must-Try Traditional Foods

Fiji, an archipelago in the South Pacific, is not only known for its stunning beaches and crystal-clear waters but also for its rich and diverse culinary heritage. The traditional foods of Fiji offer a delightful mix of flavors, influenced by the indigenous Fijian culture, Indian settlers, and the abundant natural resources available on the islands. From refreshing ceviche to hearty feasts cooked in underground ovens, Fijian cuisine is a must-try for any food enthusiast. This article highlights some of the essential traditional foods you must try when visiting Fiji.

Key Takeaways

  • Fijian cuisine is a blend of indigenous Fijian and Indian influences, enriched by the islands’ natural resources.
  • Kokoda is a popular Fijian ceviche made from marinated raw fish and coconut milk.
  • Lovo is a traditional Fijian feast where food is cooked in an underground oven, offering a unique and flavorful experience.
  • Kava, Fiji’s national drink, holds significant cultural importance and is traditionally consumed during ceremonies.
  • Staple ingredients in Fijian cuisine include taro, cassava, coconut, and a variety of fresh seafood.

Kokoda: Fiji’s Refreshing Ceviche

Ingredients and Preparation

Kokoda is a traditional Fijian dish that closely resembles ceviche. It primarily consists of raw fish, typically mahi-mahi or tuna, marinated in a mixture of lime and lemon juices. The citric acid in the juices "cooks" the fish, giving it a firm texture and opaque appearance. To this, Fijians add coconut milk, chillies, onions, tomatoes, spring onions, capsicum, and a touch of saltwater. The dish is often served in a large clamshell, coconut shell, or bamboo, making it as visually appealing as it is delicious.

Cultural Significance

Kokoda is more than just a dish; it is a reflection of Fiji’s rich cultural heritage and its connection to the sea. This refreshing ceviche is a staple at many Fijian celebrations and gatherings, symbolizing the abundance of the ocean and the importance of communal dining. Engage with Fijian culture by savoring this exquisite cuisine, which offers a vibrant Fiji experience.

Where to Try Kokoda

Kokoda is widely available across Fiji, from high-end resort restaurants to local eateries. For an authentic experience, try it at one of the top dining spots in the South Pacific, where fusion cuisine and local flavors come together. Whether you’re staying at a luxury resort or exploring local markets, you’ll find this dish to be a must-try. Always ensure that the fish used is freshly caught and prepared hygienically to avoid any food-related issues.

Lovo: The Traditional Fijian Feast

traditional Fijian feast in a village setting

Lovo is Fiji’s answer to the barbecue. The traditional feast of fish, meats, and vegetables wrapped in banana leaves is cooked in a makeshift underground oven that is dug into the earth, lined with coconut husks, and covered with stones. Lovo meals are traditionally prepared to celebrate significant events in the village, like a wedding or a festival. Today, most resorts offer regular lovo feasts for their guests to enjoy.

Palusami: A Fijian Delicacy

Palusami is a beloved dish in Fiji, known for its rich flavors and unique preparation. It consists of parcels of corned beef, onion, garlic, and coconut cream wrapped and steamed in taro leaves. The dish is reminiscent of stewed spinach and is often served with rice. Fijians utilize corned beef and coconut cream in this dish due to the occasional unavailability of fresh meat. The combination of these ingredients creates a savory and creamy delight that is a staple in Fijian cuisine.

Rourou: Fijian Taro Leaves Dish

Rourou, made from taro leaves, is not only delicious but also packed with nutrients. These leaves are rich in vitamins A and C, iron, and calcium, making them a healthy addition to any meal. Incorporating Rourou into your diet can contribute to overall well-being and provide essential nutrients that support various bodily functions.

In traditional Fijian cuisine, Rourou leaves are often cooked in a lovo, an underground earth oven. This method imparts a unique, smoky flavor to the dish. The leaves are typically stewed in coconut milk until they become soft and creamy, resembling creamed spinach. One popular preparation is Rourou Peti, where the leaves are stuffed with a mixture of chili, onion, coconut milk, and tuna.

While traditional methods remain popular, modern chefs are experimenting with Rourou to create innovative dishes. From Rourou-infused soups to gourmet Rourou salads, the versatility of taro leaves is being explored in contemporary cuisine. These modern twists not only preserve the essence of the dish but also introduce new flavors and textures, making Rourou a delightful experience for those exploring the cultural richness of Fiji.

Kava: Fiji’s National Drink

Cultural Importance

Kava, also known as yaqona, is more than just a drink in Fiji; it is a cornerstone of Fijian culture. Made from the root of the kava plant (Piper Methysicum), this earthy-tasting beverage is traditionally consumed during ceremonies to bring people together. Kava ceremonies are often the first step in welcoming visitors to a village, symbolizing unity and community. The drink is famous for its numbing effect, which adds to its unique experience.

Preparation and Serving

The preparation of kava is a meticulous process. The roots of the kava plant are ground into a fine powder, mixed with water, and strained into a large wooden bowl called a tanoa. The liquid is then served in coconut shells. The process is often communal, with everyone participating in the preparation and serving. The drink is typically consumed in a single gulp, and it is customary to clap once before and after drinking.

Where to Experience a Kava Ceremony

Experiencing a kava ceremony is a must for anyone visiting Fiji. Many local villages offer kava ceremonies as part of their welcome to guests. Additionally, resorts and cultural centers often host kava ceremonies, providing tourists with an opportunity to partake in this traditional practice. For a more authentic experience, consider visiting Taveuni Island, which offers hidden culinary treasures and traditional kava ceremonies that showcase Fijian culture and community.

Fijian Indian Cuisine: A Fusion of Flavors

Fijian Indian cuisine is a testament to the rich cultural tapestry of Fiji. The blend of indigenous Fijian foods and Indian curries creates a unique culinary experience that is both flavorful and diverse. This fusion is a result of the historical migration of Indians to Fiji during the colonial era, which has since evolved into a harmonious blend of flavors and techniques.

Historical Background

The history of Fijian Indian cuisine dates back to the 1800s when Indo-Fijians were brought over by the English colonial government to work in the sugar cane farms. Over time, these communities have integrated their traditional recipes with local ingredients, resulting in a distinct culinary style that is different from the original Indian recipes. This blend of cultures is evident in the ubiquity of coconut, the prevalence of root vegetables, and the blend of indigenous and international influences in Fijian cuisine.

Popular Dishes

Fijian Indian cuisine boasts a variety of popular dishes that are a must-try for any food enthusiast. Some of the standout dishes include:

  • Chicken Curry: A spicy and aromatic dish made with a blend of local spices and coconut milk.
  • Roti: A type of flatbread that is often served with curries and chutneys.
  • Chutneys: Made from a variety of fruits and vegetables, these are a staple in Fijian Indian meals.
  • Fish Suruwa: A fish curry that combines the flavors of the sea with traditional Indian spices.

Where to Enjoy Fijian Indian Food

Travelers to Fiji can experience the many tastes of this full-flavored cuisine across the islands. From local markets to high-end restaurants, Fijian Indian food is widely available and celebrated. Some popular spots include:

  • Local Markets: For an authentic experience, visit the local markets where you can find freshly made curries and roti.
  • High-End Restaurants: Many resorts and hotels offer a fusion of Fijian and Indian dishes, providing a gourmet experience.
  • Street Food Stalls: For a quick and delicious meal, street food stalls offer a variety of Fijian Indian snacks and dishes.

Experiencing Fijian Indian cuisine is not just about the food; it’s about understanding the rich history and cultural significance behind each dish. The fusion of flavors and techniques makes it a unique and unforgettable culinary journey.

Cassava and Taro: Fijian Staples

Discovering the staples of the everyday diet in another country is one of the most interesting things about travelling (well, at least for foodies). Something you’ll find on most Fijians’ dinner plates are cassava or taro, otherwise known as tavioka or dalo. These root vegetables are slightly different in taste but are prepared the same, either boiled or fried. Think of them as the Fiji equivalent of potatoes.

Nutritional Value

Cassava and taro are not just versatile in cooking but also packed with nutrients. Cassava is rich in carbohydrates, making it an excellent energy source. Taro, on the other hand, is a good source of dietary fiber and vitamins such as Vitamin E and B6. Both these root vegetables are gluten-free, making them suitable for people with gluten intolerance.

Traditional Recipes

Traditional Fijian recipes often feature cassava and taro in various forms. Cassava is commonly used in fried snacks, puddings, and casseroles. Taro is a close relative of sweet potato and serves many dishes such as stews, curries, and as a side dish. One popular dish is Palusami, which is prepared with grated taro leaves and coconut cream.

Modern Uses in Fijian Cuisine

In modern Fijian cuisine, these staples have found new life. Chefs are now incorporating cassava and taro into contemporary dishes, blending traditional flavors with modern techniques. For instance, cassava chips have become a popular snack, and taro is being used in gourmet dishes at high-end restaurants. This fusion of old and new makes exploring Fiji’s culinary scene an exciting adventure.

Cassava and taro are essential staples in Fijian cuisine, providing both nutrition and cultural significance. Discover more about these incredible root vegetables and how they shape the Fijian way of life. For an in-depth look at Fijian staples and other travel insights, visit our website.


Exploring the traditional foods of Fiji offers a unique and flavorful journey into the heart of its rich cultural heritage. From the refreshing Kokoda to the hearty Lovo, each dish tells a story of the island’s history, its people, and their connection to the land and sea. Whether you’re indulging in the spicy notes of Indo-Fijian cuisine or savoring the simplicity of indigenous Fijian dishes, the culinary landscape of Fiji is as diverse and vibrant as its natural beauty. So, the next time you find yourself in this tropical paradise, be sure to embark on a gastronomic adventure that will leave your taste buds dancing and your heart full.

Frequently Asked Questions

What is Kokoda and how is it prepared?

Kokoda is a traditional Fijian ceviche made from raw fish, usually mahi-mahi or tuna, marinated in a mixture of coconut milk and citrus juices. It often includes vegetables like tomatoes, onions, and chili for added flavor.

What is a Lovo and what dishes are typically cooked in it?

A Lovo is a traditional Fijian underground oven used to cook a variety of dishes. Popular dishes include marinated meats, root vegetables like cassava and taro, and fish, all wrapped in banana leaves and slow-cooked to perfection.

What are the main ingredients in Palusami?

Palusami is made from taro leaves filled with a mixture of coconut milk, onions, and sometimes corned beef or fish. The dish is then wrapped in foil or banana leaves and baked until tender.

What is Kava and why is it significant in Fijian culture?

Kava is a traditional Fijian drink made from the ground root of the kava plant. It holds cultural significance as it is traditionally consumed during ceremonies and social gatherings to promote relaxation and social bonding.

What are some popular dishes in Fijian Indian cuisine?

Fijian Indian cuisine includes a variety of dishes such as curries, roti, samosas, and chutneys. Popular dishes include chicken curry, lamb curry, and vegetable curry, often accompanied by rice or roti.

What are the nutritional benefits of Cassava and Taro?

Cassava and taro are staple root vegetables in Fijian cuisine. They are rich in carbohydrates, providing a good source of energy. Taro is also high in dietary fiber, vitamins, and minerals, while cassava is known for its high starch content.