Discovering the Food of Fiji

Tourism Fiji shares with Lifespice some of the best traditional dishes tourists can enjoy at this tropical paradise.

Food of Fiji - Kokoda

An archipelago of over 300 islands, Fiji is synonymous with white sands, diverse flora and fauna, and delicious, innovative cuisine that is dominated by fresh fruits, vegetables and seafood. Traditional food of Fiji utilises the best of the local and seasonal ingredients offered by the region. Here are 5 must-try dishes in Fiji:

1) Kokoda

Kokoda (pronounced as koh-koh-ndah) is Fiji’s version of ceviche, enriched with coconut milk to balance out all the acid. In the Fijian version, the fish is ‘cooked’ in citrus juice by merely soaking the raw fish meat in lemon juice. Fijians like their Kokoda spicy, but you can request the locals to go easy on chillies. Kokoda is traditionally served in a large clamshell or half a coconut shell, which should make for a great Insta pic! This dish is a great entrée selection.

Food in Fiji - Lovo

2) Lovo

This is a Fijian delight cooked to celebrate special occasions. It is a method of cooking whereby food is baked in an earth oven. The meat and vegetables are wrapped individually in banana or coconut leaves, and seasoned with lemon juice, coconut milk, onion and garlic. The latter two ingredients lend the dish its aroma and delicious smokey flavour.

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Food in Fiji - Duruka

3) Duruka

Duruka, also known as Fijian asparagus, is the unopened flower of a cane shoot. It is a seasonal ingredient that Fijians often add to coconut milk or stir into a curry. The red shoot’s flavour is more crumbly and nutty than the softer green shoot. They have a stringy and fleshy feel and are incredibly tasty.

Food in Fiji - Nama

4) Nama

Nama is a type of seaweed or colloquially known in Fiji as ‘sea grapes’. Fijinama is traditionally used as a fresh vegetable, often as a garnish and also tossed into a salad with lemon juice and/or fresh coconut milk. The tiny beads pop in the mouth giving a sensory explosion of flavours.

5) Dalo (Taro)

Taro, known as Dalo in Fijian, is a staple food of Fiji since centuries. Taro is a heavy root, similar to a tube shaped potato. It can be boiled and mashed to be used in a curry or fried into yummy chips that serve as a great accompaniment with drinks.