Fijian Cuisine
Fiji's cuisine is a culinary melting pot: The traditional Melanesian base meets Indian spice artistry and Pacific seafood tradition. The result is a cuisine that is surprisingly diverse and aromatic.
Traditional Dishes
- Kokoda (Fijian Ceviche) — Fiji's national dish: Raw fish (usually Mahi-Mahi or Walu), marinated in lime juice, mixed with coconut milk, chili, tomatoes, and onions. Served in a coconut shell. Fresh, citrusy, and addictive — the best Kokoda can be found in local restaurants and markets. 5–15 FJD.
- Lovo — Fiji's earth oven feast: Pork, chicken, fish, and root vegetables wrapped in banana leaves and cooked for hours in an earth pit over hot stones. The result: smoky, tender, and incredibly aromatic. Lovo is served at festivals and village visits — an unforgettable experience.
- Palusami — Taro leaves filled with coconut milk and corned beef (or fish), slowly cooked. Creamy, rich, and one of the most popular everyday dishes.
- Cassava (Tapioca) — The starchy tuber is Fiji's number one staple food. Boiled, fried, or as chips — cassava is everywhere. Accompanied by Dalo (taro) and Kumala (sweet potato).
- Vakalolo — A sweet dessert made from cassava, coconut milk, and brown sugar. Fiji's comfort food.
Indo-Fijian Cuisine
The Indo-Fijian cuisine is a highlight in itself. Due to the Indian immigrants of the 19th century, Fiji boasts one of the best curry scenes outside of India:
- Roti & Curry — Freshly baked flatbread with chicken, lamb, or vegetable curry. Available in every street restaurant for 4–8 FJD.
- Fish & Chips "Fiji Style" — Fresh fish (often Mahi-Mahi) in batter with cassava chips instead of potatoes.
- Samosas & Pakoras — Fried pastries with vegetable or meat filling. Perfect street snack.
