Fiji’s cuisine is a rich blend of indigenous Fijian, Indian, and Polynesian influences. The food is largely based on fresh seafood, root crops, tropical fruits, and coconut milk. Below are the main types of food in Fiji:
Traditional Fijian Dishes
- Lovo
- A feast cooked in an underground oven using heated stones.
- Common items: chicken, pork, fish, taro, cassava, wrapped in banana leaves.
- Kokoda
- Fijian ceviche made from raw fish marinated in lemon or lime juice and mixed with coconut cream, onions, and chili.
- Rourou
- A dish made from dalo (taro) leaves, cooked in coconut milk.
- Cassava (Tavioka)
- A staple root crop, boiled or fried.
- Dalo (Taro)
- A common starch, boiled or used in various traditional meals.
- Palusami
- Taro leaves baked with coconut milk and meat or seafood.
Indo-Fijian Influenced Dishes
- Curry (Fish, Chicken, or Vegetable)
- Strongly spiced with Indian spices and served with rice or roti.
- Roti and Dahl (Lentil Soup)
- A common Indo-Fijian meal served in homes and restaurants.
- Chutneys and Pickles
- Usually made from mangoes, limes, or tamarind to accompany rice dishes.
- Fiji Biryani
- A local version of biryani, often made with chicken or mutton.
Common Ingredients
- Coconut milk & cream
- Seafood (tuna, snapper, octopus, prawns)
- Root crops (cassava, sweet potato, taro)
- Breadfruit
- Bananas and plantains
Popular Snacks and Street Foods
- Vakalolo – a sweet dessert made from grated cassava and coconut.
- Fijian pancakes (Babakau) – deep-fried dough served for breakfast or snacks.
- Roti parcels – flatbread filled with curried meat or vegetables.
- Fijian pies – meat or vegetable pies, common in markets and cafes.
