The following highlights some of the popular Traditional Fijian Foods. If you manage to be in an Fijian restaurant or you are visiting Fiji, I recommend the following:
1. Kokoda
Kokoda is a raw fish dish, where the fish is properly washed and cleaned and then soaked in lime juice. The fish is usually accompanied with various vegetables, such as peppers, red onion, chilli and tomatoes. After that, it is necessary to soak all the ingredients in coconut milk, thus preparing a refreshing, light and delicious dish. It is usually served as a main starter. Moreover, its presentation can vary considerably depending on where it is purchased. It can be served in a pineapple or coconut shell or even on a piece of bamboo.
2. Fish Soup
This classic Fijian dish is made with meaty white fish such as catfish, cod or mahi-mahi stewed in lolo, the Fijian word for coconut milk. Chopped onions, ginger and sometimes even chopped tomatoes are added to this delicious meal to further enhance its flavour. Fish lolo (as it is also called) can be served with boiled sweet potatoes, malanga, rice or lime wedges.
3. Coconut Bread
Fijian bread comes in a variety of styles and flavours. Fiji’s multicultural society offers a lot of variety and some tasty options when it comes to eating tasty carbohydrates. Let’s take a look at some interesting wheat substitutes used in Fiji, from sweet to savoury, but the most popular is coconut, which is not only abundant on the island, but is also a truly delicious bread.
4. Chicken Curry
Fijian cuisine is traditionally very healthy and is based on fresh fish, farm-grown vegetables and coconut dishes. When the Indians first arrived in Fiji, they brought with them a variety of spices that changed the local Fijians’ environment and eating habits. A classic and tasty Fijian chicken curry that is easy to prepare from scratch and delicious. The mix of noodles or rice and spices in this curry is the result of a delicious fusion of Fijian and Indian cuisine, resulting in wonderful textures and flavours.
5. Cassava Cake
Cassava is a fairly common ingredient in Fiji and is used in a wide variety of preparations. Including cassave cake, it can be filled with a variety of fruits, coconut milk or sugar. In addition, it is usually accompanied by chocolate, adding to its sweetness and flavour. One of the most relevant aspects of this preparation is that it has a firm outer layer, while the inside is spongy, thus obtaining two totally different textures. This dish can be eaten at breakfast or as an afternoon snack. It is also usually served with tea or a hot drink.
6. Lamb Stew
The lamb in this delicious stew is cooked in a flavoursome broth, often with beer added. The size of the lamb and the portion size for the price may seem strange. This stew is purely divine, you’ll find huge cuts of meat served with a silky smooth gravy. The meat was cooked to perfection without falling off the bone.
7. Lolo Buns
These semi-sweet rolls are best served warm and are a very light Fijian delicacy. The dough consists of flour, sugar, butter and eggs. After kneading, divide into balls, place on a baking sheet, cover with coconut milk and bake until golden brown. Lolo bread can be eaten on its own or with a cup of hot chocolate.
8. Palusami
Palusami is a Polynesian delicacy made by thinly slicing a mixture of beef, onion and coconut before frying. It is considered a staple food in the Polynesian islands, especially in Samoa, Kiribati and Fiji. The main ingredients of this dish are taro leaves and coconut milk. Palusami is popular for banquets and parties.
9. Custard Pie
Fijian-style cream pie is a must-have dessert for our beloved islanders. Any Fijian event calls for a plate or two of brioche, sometimes topped with delicious condensed milk or cream and peanuts. Fijians often bake this dessert and enjoy it with tea or as a snack on a lazy Sunday. It is also popular for holidays such as Easter and Christmas, and even for weddings, birthday parties and gatherings. There are two ways to make this recipe using a cake tin or a baking tray.
10. Rourou
This dish is mostly prepared as an accompaniment to main courses. It consists of taro or dalo leaves, which are cooked for a few minutes in coconut milk, resulting in a soup-like preparation. The rourou is commonly served with chicken or fish, and some people ask for these foods to be placed inside the rourou, while others enjoy eating it on its own.
If you found this list useful, here are some more Traditional Oceanian Foods to try out on my Pinterest channel.