Milly Gaines
Fijian cuisine is a unique blend of native traditions and colonial influences. The diet of native Fijians primarily consists of tubers, coconuts, and seafood, with meat being consumed on special occasions. Fijian dishes showcase an array of flavours and colours, incorporating various spices, herbs, and vegetables. From the national dish Kokoda, a raw fish delicacy, to the traditional earth oven cooking style called Lovo, Fijian food offers a delightful culinary experience for locals and tourists alike.
| Characteristics | Values |
|---|---|
| Main ingredients | Tubers, coconuts, rice, wheat, tea, seafood, green vegetables |
| Popular meat | Chicken, lamb |
| Meat for special occasions | Cattle, pork |
| Cheapest source of protein | Lamb and chicken sausages, eggs |
| Main source of protein | Seafood |
| Popular seafood | Prawns, mussels, clams, sea urchins, sea cucumbers, oysters, lobsters, crabs, octopus, squid |
| Restricted/forbidden | Turtles, sharks |
| Popular dishes | Kokoda, Rourou, Lovo, Palusami, Bele soup, Purini, Vakalolo, Cawaki, Duruka |
| Popular beverage | Kava |
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Fijian breakfasts
Rourou
A popular breakfast dish, Rourou is made from taro or dalo leaves cooked in coconut milk. The flavour is similar to spinach, and it is often served as a side dish with fish or chicken. Rourou can be boiled down to resemble creamed spinach, and it is traditionally cooked in a lovo, an underground earth oven. For a hearty breakfast, try Rourou Peti, where the leaves are loaded with a combination of chilli, onion, coconut milk, and tuna.
Coconut Bread
Coconut bread, or "the tree of life," is a staple in Fijian breakfasts and has been a part of Fijian food culture for thousands of years. It is made with coconut, a beloved ingredient in Fiji, and provides a sweet and nutty start to the day.
Fish Curry
Fijians enjoy a variety of curries influenced by Indian cuisine. For breakfast, a mild and flavourful fish curry is a common choice. The curry is often made with coconut milk and served with rice or roti.
Boiled Taro and Fish Soup
A nourishing breakfast option, this dish combines the staple root vegetable, taro, with a hearty fish soup. The taro is boiled and added to the soup, providing a filling and comforting meal to start the day.
Cabin Crackers with Butter
A simple yet satisfying breakfast, cabin crackers are a type of biscuit or cracker that is served with butter. This dish reflects the influence of other cultures on Fijian cuisine, as it resembles savoury breakfast options found in other parts of the world.
Tea and Bread
Fijians are known for their love of tea, and a cup of hot tea with bread and cream is a common breakfast choice. The tea could be a traditional variety or even lemon leaf tea, known as Drau ni moli.
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Fijian seafood
Fijian cuisine is known for its seafood, which is a primary source of protein for many Fijians. The country's indigenous people, many of whom live along the coast, have long relied on the sea for nourishment.
Freshwater and marine prawns, mussels, clams, sea urchins, sea cucumbers, oysters, lobsters, fish, crabs, octopus, and squid are all commonly consumed. Fish is often served in a soup or curry, and it is also used to make kokoda, a popular dish of raw fish, like mahi-mahi, marinated in lemon or lime juice and "cooked" with coconut milk, chillies, tomatoes, and salt. It is served in a large clam shell, coconut shell, or bamboo in a festive style.
Another popular dish is palusami, which is made with taro leaves filled with thick coconut cream, onions, salt, and canned meat. Rourou, a dish made from taro leaves cooked or stewed in coconut milk, is also often served as a side dish to fish.
Fijians also enjoy seafood in the form of sea grapes, known as "nama," which are similar to caviar and served with chillies and lemon. Sea grapes can also be added to salads or coconut milk, and they can be used to make kora, a thick paste made from grated coconut, chilli, lemon juice, and salt.
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Fijian meat
Fijian cuisine has traditionally been a mix of foraged and farm-based ingredients. Native Fijians have a tuber and coconut-based diet, with meats like chicken and lamb being very popular. Chicken and lamb sausages, as well as eggs, are the least expensive sources of protein for many households.
Beef and pork are considered special-occasion meats, often reserved for weddings and other celebrations. Goat is also consumed in Fiji, with goat curry being one of the nation's favourite dishes. The meat is slow-cooked to produce a spicy curry with all the tastes and umami.
Fijian diets are also based on foraged items such as forest ferns and wild herbs, which are now readily sold in food markets. Fijian asparagus, or Duruka, is another example of a foraged food that is used in curries and Lolo (coconut milk).
In addition to farm-raised and foraged meats, Fijians also consume seafood as a primary source of protein. Fresh water and sea prawns, mussels, clams, sea urchins, sea cucumbers, oysters, lobsters, fish, crabs, octopus, and squid have been the main source of nourishment for many years due to the large number of indigenous people living along the coast.
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Fijian vegetables
Fijian cuisine is known for its use of fresh vegetables, including root vegetables, leafy greens, and forest ferns. Here is a closer look at some of the vegetables commonly used in Fijian cooking:
Taro
Taro is a staple in Fijian cuisine and is used in everyday meals as well as ceremonial dishes. It is a starchy root vegetable with a taste similar to artichokes or yams and is celebrated during the first full moon of May as Taro Day. Taro leaves, known as "dalo" or "rourou", are cooked in coconut milk and served as a side dish to fish or chicken. The leaves can also be boiled down to create a dish similar to creamed spinach, called "rourou peti", which is often loaded with chilli, onion, coconut milk, and tuna. Taro is also used in a unique Fijian dish called "palusami", which tastes like stewed spinach.
Cassava
Cassava, also known as tapioca or sago, is a staple crop in Fiji and is used in various dishes. It is often boiled in salt water and eaten with stews and curries. Cassava is also used to make puddings and desserts, such as the traditional "vakalolo", which is made with coconut, ginger root, sugar, and cloves, and steamed in a banana leaf.
Bele
Bele, also known as hibiscus bele, hibiscus spinach, or slippery cabbage, is a highly nutritious green leafy vegetable grown in almost every Fijian household. The leaves are an excellent source of vitamins and minerals, including iron, magnesium, pro-vitamin A, vitamin C, and folate. Bele is used in soups and is often served with fish.
Ota
Ota is a young forest fern that is harvested and eaten in Fiji. It is one of the many foraged items that are part of the Fijian diet and can be found in food markets.
Duruka
Duruka, also known as Fijian asparagus, is the unopened flower of a cane shoot. It is used in curries and coconut milk and can be found in red and green varieties, with the red variety having a harder texture.
In addition to these vegetables, Fijians also consume other root vegetables such as sweet potatoes and yams, as well as coconut, which is a significant part of their diet and culture.
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Fijian desserts
Fijian cuisine has been influenced by its history as part of the British Empire, as well as by the many Indians who were brought to the islands. As a result, Fijian desserts include traditional British-style steamed puddings, Indian sweets, and more sophisticated cakes and pies.
One of the most popular puddings in Fiji is Purini, a Fijian-style British steamed pudding. It is cooked over a wood fire for several hours, which gives it a smoky flavour. The base recipe can be varied by adding ripe bananas, raisins, sultanas, and even almonds. It is often served with custard, butter, jam, or tea.
Another traditional dessert is Vakalolo, which is made with cassava, coconut, ginger root, sugar, and cloves, and then steamed in a banana leaf. This dessert is similar to Fekei, a popular dessert from Rotuman, Fiji's Polynesian island. Fekei is made from taro, starch, sugar, and coconut milk. The taro is peeled and beaten with a thick wooden stick, and then starch and sugar are added to create a sticky dough. Coconut milk is then added to create a pudding-like consistency. It is cut into serving sizes, wrapped in banana leaves, and baked in a lovo (earth oven).
Other popular Fijian desserts include Gulgula, which is similar to donuts or pancakes and can be served plain or with condensed milk; Indian sweets such as Jalebi and Gulab jamun; ice cream with canned fruits; and seasonal fruits.
Fijians also enjoy cakes, such as banana cake, which is made with ripe bananas and served plain with a hot cup of tea, and honey cake, which is one of the most popular desserts in Fiji.
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Frequently asked questions
The Fijian diet traditionally consists of a mix of foraged and farm-based ingredients. Native Fijians eat a lot of tubers and coconuts, as well as seafood and leafy vegetables.
Some popular Fijian dishes include Kokoda, a national dish made with raw fish, Rourou, a side dish made with Taro leaves and coconut milk, and Palusami, a unique dish made with Taro leaves and coconut cream. Lovo is a traditional method of cooking in Fiji, where food is wrapped in leaves and cooked in an underground earth oven.
The Fijian diet includes some unique foods such as sea grapes (Nama), which are served with chilli and lemon, and Kava, a drink made from the powdered roots of Yaqona plants. Fijian cuisine also features a lot of cassava, which is used to make puddings and desserts, and taro, a root vegetable that is a staple in the Fijian diet.
