A Guide to Food in Fiji
Known for its clear waters and pristine white beaches, Fiji is truly one of the most beautiful island paradises on Earth. However, many people don’t pay much attention to the food, and that’s a shame. Fiji happens to have one of the most diverse and fascinating island cuisines in the Pacific.
Want to explore Fijian cuisine but don’t know where to start? Read on as we list some of the best must-try dishes to experience when you visit Fiji.
Why is Food in Fiji Special?
While not as well-known as other island cuisines like Hawaiian or Polynesian, Fijian food nevertheless has a lot to offer. It combines native island ingredients, diverse cultural influences, and traditional cooking methods into a cuisine unlike any other.
Fiji cuisine is considered one of the healthiest in the Pacific. There’s a strong emphasis on starchy vegetables like taro and cassava, which is used in almost every dish. Of course, as an island nation, Fiji is blessed with an abundance of fresh seafood like fish, octopus, and shellfish. Meat is occasionally used in traditional Fiji foods.
The local cuisine also makes extensive use of natural cooking methods like roasting over an open fire and slow cooking in underground pits. Aside from imparting unique flavors to the food, it’s also a healthier way to cook and eat.
But what makes food in Fiji truly special is its rich multicultural heritage. The island has a vibrant Indian community, creating a distinct Fujian-Indo fusion. Chefs make heavy use of curries and spices mixed with island flavors like coconut milk, something that’s unique to Fiji. Chinese influences can also be seen in Fiji food with dishes like sweet dumplings and chop suey.
A sample of some popular Fijian dishes
Whether you’re staying at a resort in Fiji or exploring the many restaurants on the main island, don’t forget to look for any of these must-try traditional Fijian foods.
Kokoda
If there’s one dish that best represents the flavors of the islands, it’s Kokoda. This traditional Fijian food consists of raw fish (often mahi-mahi or Spanish mackerel) mixed in a refreshing marinade of citrus, coconut milk, and spices. It’s often served inside a half-coconut bowl to elevate the flavors and give an authentic island feel to the dish.
Kokoda is similar to the Peruvian ceviche and Hawaiian poke but made richer with the addition of coconut milk. Almost every restaurant and resort serves its version of Kokoda, which is excellent as a starter to a meal.
Fish Suruwa
Fiji is home to a sizable Indian community, who first came as sugarcane workers during the 1870s. That’s why curries are such a prominent part of Fijian cuisine, something that’s distinct from its Pacific island neighbors.
Fish Suruwa is an example of a uniquely Fijian curry. It’s made of fish cooked in coconut milk and Indian spices, such as cumin and garam masala. Like all Fijian curries, it’s served with white rice or the Indian flatbread roti. Duruka, a unique vegetable called “Fijian Asparagus”, is also a popular ingredient in Fijian curries.
Nama
Nama in Fiji is also known as “sea grapes”, but it’s far different from its namesake fruit. It’s actually a type of seaweed that’s harvested in the many shallow reefs around the islands, particularly in the Yasawas. .
Another name for nama is “green caviar”, and it’s an accurate description of the seaweed’s briny flavor that tastes like the sea. Unlike other countries who cook nama into their stews, Fijians prefer to eat them raw. It’s often served fresh as a garnish or mixed with fermented coconut paste in a salad.
Palusami
Palusami is a Fijian dish that’s also common in other Pacific cuisines like Samoa and Tuvalu. It’s made of taro leaves (called rourou) stuffed with a mixture of meat and coconut milk. The palusami is then cooked in a lovo for the most authentic flavor.
Traditionally, corned beef is used in a palusami recipe, since fresh meat was hard to come by on the islands. However, seafood is also a good substitute.
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Lovo
Last but not least we have Lovo which is the Pacific island’s take on barbecue and is one of the most festive and popular foods in Fiji. You’ll often see this delicacy being served during wedding banquets and community festivals.
The word lovo translates to “feast cooked in the earth,” and is an apt description on how it’s prepared. A variety of meat, seafood, and vegetables wrapped in banana and taro leaves are placed in an underground pit lined with coconut husks and heated stones. The food is then covered in dirt and allowed to slow cook for up to three hours.
The results are nothing short of delicious. Meat becomes amazingly tender and takes on a unique smoky flavor from the leaves. Lovo is a unique culinary experience that shouldn’t be missed while you’re in Fiji!
FAQs: A Guide to Food in Fiji
What makes food in Fiji different from other island cuisines?
Food in Fiji blends native island ingredients like taro, cassava, coconut, and fresh seafood with Indian and Chinese influences, creating flavors that are distinct from many other Pacific islands.
Is Fijian cuisine considered healthy?
Many traditional Fijian meals are built around starchy root vegetables, fresh fish, and simple cooking methods like roasting and earth-oven cooking, which can make the cuisine feel lighter and more wholesome than heavily processed foods.
What are the most popular traditional foods to try in Fiji?
Some must-try foods in Fiji include kokoda, fish suruwa, nama (sea grapes), palusami, and a lovo feast. These dishes are widely recognized as core experiences of local cuisine.
What is kokoda, and what does it taste like?
Kokoda is raw fish marinated in citrus and mixed with coconut milk and spices. It is refreshing and bright like ceviche, but richer and creamier because of the coconut milk.
Is kokoda similar to ceviche or poke?
Yes. Kokoda is often compared to ceviche and poke because it uses raw fish and citrus, but it is uniquely Fijian due to the addition of coconut milk and island-style seasoning.
What is fish suruwa?
Fish suruwa is a Fijian-style curry made with fish cooked in coconut milk and Indian spices such as cumin and garam masala. It is typically served with rice or roti.
Why are curries common in Fiji?
Fiji has a long-established Indo-Fijian community, and Indian culinary traditions strongly shaped local food. That is why curries, spice blends, and roti are common across many menus in Fiji.
What is nama in Fiji?
Nama, sometimes called sea grapes or green caviar, is a type of seaweed harvested from shallow reefs. It is usually eaten raw and has a briny, ocean-like flavor.
How is nama usually served?
In Fiji, nama is often served fresh as a garnish or in a simple salad, sometimes paired with coconut-based ingredients. It is commonly eaten raw rather than cooked.
What is palusami made of?
Palusami is made with taro leaves (rourou) wrapped around a filling that often includes coconut milk and a protein such as corned beef or seafood, then cooked for a rich, savory flavor.
What is a lovo, and why is it so popular?
A lovo is an underground earth-oven feast where meats, seafood, and vegetables are wrapped in leaves and slow cooked over hot stones. It is popular because it is both a cultural tradition and a standout flavor experience.
Where can I try a lovo in Fiji?
Lovo is commonly served at festivals, weddings, cultural shows, and some resorts. Many travelers plan at least one lovo meal because it is one of the most memorable traditional food experiences in Fiji.
