Fijian cuisine relies heavily on seafood, pork and chicken and root vegetables (dalo and tapioca) often cooked in “lolo” (coconut milk).
Foods tend to be steamed or boiled rather than deep-fried. Dishes most commonly seen on menus are kokoda (coco-NDAH) raw fish marinated in lemon juice, with coconut milk, tomatoes and onions added; palusami, a dish with dalo leaves and coconut cream, fish in lolo, duruka, a Fijian vegetable like asparagus usually cooked in coconut milk; breadfruit, dalo tapioca and kumala (sweet potatoes) are usually served with the meal.
The Indian community has contributed a tradition of fine curries throughout Fiji. Indian sweets and savories are popular and are sold at roadside stands in towns and cities.