Experiencing a country's culture through its culinary offerings is a rich and immersive experience. The cuisine of Fiji draws heavily from the abundance of the ocean, featuring an array of fresh and flavorful seafood dishes. The culinary landscape also boasts diverse tropical fruits, tubers, and starchy root vegetables, with staples such as cassava, taro, yam, and coconut forming the backbone of many traditional dishes and Fiji street food. This dietary profile resembles that of neighbouring island nations like Samoa and Tonga, reflecting the shared influences and resources of the region. Fijian cuisine is celebrated for its emphasis on seafood and various green vegetables. Furthermore, the significant Indian population in Fiji has impacted the local cuisine, introducing a fusion of flavours and dishes that have become integral to the culinary scene. It's common to find regional breakfast specialities such as roti, curry, boiled taro, and fish soup, reflecting Fijian cuisine's diverse and vibrant culinary tapestry. Here is a guide to what to eat and drink when you are on a holiday in Fiji.
Rourou, also known as roro, is among the beloved local dishes of Fiji that showcases the culinary richness of the region. This delectable dish is meticulously crafted by stewing taro leaves in luscious coconut milk until they reach a delightful tenderness. The infusion of onions, green chillies, and garlic imparts a tantalising depth of flavour. Whether enjoyed as a comforting starter or a side dish, Rourou offers a symphony of flavours that harmonise perfectly with boiled taro roots. Its versatility extends to complementing the robust taste of grilled fish, making it a cherished addition to any Fijian dining experience.
Kokoda is a traditional Fijian dish similar to ceviche, made from raw fish marinated in citrus juice and coconut milk. It is sour, salty, and spicy with a creamy richness from the fresh coconut milk. Kokoda is often served with a zesty salad and should be presented in half-coconut bowls.
Fish Suruwa stands out as one of the archipelago's most popular curry dishes, showcasing the strong Indian influence on Fijian cuisine. This flavorful dish is crafted with a blend of onions, chilies, spices (garam masala, turmeric, cumin), and tomatoes, all simmered to perfection to create the curry base for the fish. The addition of coconut milk provides a rich and creamy texture, making it an irresistible culinary delight. Like Indian curries, this dish is best enjoyed with roti to savour every drop of the flavourful sauce.
The term "lovo" embodies the traditional Fijian culinary art of preparing a ceremonial feast using an underground oven. This unique cooking method, involving natural elements of fire and earth, is reserved for special occasions such as celebrations of birth, marriage, and welcoming guests. Like New Zealand's hangi and Samoa's umu, lovo involves wrapping meat and vegetables in banana leaves and cooking them in a pit filled with hot coals. This age-old technique is a core part of Fijian village culture and adds a special touch to important gatherings, making it a truly unforgettable experience. This is among the most popular local dishes of Fiji.
Palusami, a beloved dish at family gatherings in Fiji, features a delectable combination of corned beef or mutton, onion, garlic, salt, pepper, and rich coconut cream, all encased in generous taro leaves and baked to perfection. It can be slow-cooked over a gentle fire for a more traditional approach, infusing it with a unique flavour.
Nama is a type of seaweed indigenous to Fiji typically harvested in shallow coastal waters. This seaweed variety is known for its juicy, salty beads, which can be consumed raw. It is commonly used as a garnish or as an ingredient in salads, where it is often combined with zesty lemon juice, spicy chillies, and tangy fermented coconut paste to create a flavorful and refreshing dish.
Purini, a beloved Fijian sweet delicacy, is often served at social functions to complement tea, accompanied by cassava cake, bread with butter and jam, and other delectable treats. This delicious dessert closely resembles a steamed English pudding but is crafted with coconut milk instead of traditional dairy ingredients. The rich, creamy texture and flavour make it a delightful standalone treat, or it can be enhanced further with a generous serving of custard or a scoop of ice cream.
Kava, also known as yaqona, holds a significant place in Fijian culture as the traditional national drink of Fiji. This mildly narcotic and sedative beverage is prepared by grinding the kava plant's roots (Piper Methysticum) into a fine powder, which is then mixed with water and strained into coconut shells. The preparation and consumption of kava are integral to the traditional Fijian kava ceremony, served in a large communal bowl. When imbibed, kava exhibits an earthy flavour profile, producing a mild relaxing effect on those who consume it.