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.

Recipes

Grilled eggplant in lolo or coconut milk:
4 eggplants
1 tsp salt
2 tbsp lemon juice
1 cup coconut cream (unsweetened)
1 medium chopped onions
chopped chilli to taste
1 tbsp sliced tomatoes
Heat the griddle on the stove. Place the eggplants on the griddle. When cooked take out the eggplants. Peel off the skin or otherwise. It can be left as is. Shred into thin strips using a fork. Mix together with lemon juice, coconut cream, onions, tomatoes and chilli. Pour over eggplants.
Note: The eggplants can also be cooked over the hot coals (tavu) of an open wood fire.

 Cassava and vudi (plantain) roll:
1 ripe plantain
3 cups grated cassava
2 cups cassava starch
1 coconut, grated
_ cup sugar
1. Mix grated cassava, cassava starch, grated coconut and sugar thoroughly
2. Coat the peeled ripe plantain with the above cassava mixture
3. Wrap in banana, breadfruit or vasili leaves (alternative wrap in foil). Tie well. This should make a small loaf.
4. Boil/steam for one hour.

Kokoda (Raw fish in coconut milk):
Considered a delicacy and mostly served as an appetizer, this Fijian favorite is a healthy and easy to prepare dish and does not require cooking. It is also made in other Pacific Island countries.
Ingredients:
1 kg fish fillet of King fish or mullet
1 to 2 coconuts
1 small onion
3-4 limes/lemons

Method: Dice fish into small cubes (not too thick) and add to chopped onion into a deep bowl. Squeeze lemons/limes and cover the fish with juice. Add chillies if desired. Cover and let stand for six (6) hours minimum. If leaving overnight, cover and put into the refrigerator. This will retain freshness. After standing, drain off lemon juice. Grate coconuts and squeeze off milk (do not add water). Add coconut milk to fish and mix well. More chillies and lemon juice can be added if preferred. The kokoda can also be garnished with finely chopped carrots, tomatoes, capsicum or celery. Serve with taro or cassava.