Baku Kitchen! An independent reference of traditional food

Fiji

Fiji’s food is built around iTaukei earth ovens and coconut-cream dishes alongside Indo-Fijian curries, shared over bowls of kava. Look for Kokoda (raw fish cured in lime, dressed with coconut milk, chili and onion), Lovo (earth-oven banquet of chicken, fish, taro and palusami for celebrations) and Kava (earthy pounded-root drink shared ceremonially from a communal tanoa bowl). Curing raw fish in citrus then dressing it in coconut cream is shared across Polynesia; Fiji adds chili, onion and tomato and serves it in coconut shells. This atlas has 22 Fiji dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

22 dishes.

AcharAcharGreen mango or lime cured with mustard oil, chilli and fenugreek.BabakauBabakauPuffy fried dough eaten hot with tea, jam or butter at any time of dayBaraBaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snackBounty RumBounty RumSugarcane rum distilled in Lautoka; drunk with cola or coconut water.BuBuWater drunk straight from a green drinking coconut, cool and faintly sweet.Cassava ChipsCassava ChipsThin cassava slices deep-fried crisp and salted; sold in market bags.DurukaDurukaUnopened flower shoots of wild cane, steamed in coconut cream like asparagusFiji BitterFiji BitterCold lager in a stubby bottle, the standard beer at weddings and rugby matchesFish SuruwaFish SuruwaIndo-Fijian fish curry with coconut milk, tomato and spicesIka VakaloloIka VakaloloReef fish simmered in thick coconut cream with onion and chiliKavaKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlKokodaKokodaRaw fish cured in lime, dressed with coconut milk, chili and onionLolo BunsLolo BunsSoft bread rolls baked sitting in sweetened coconut cream.LovoLovoEarth-oven banquet of chicken, fish, taro and palusami for celebrationsMadraiMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.MitiMitiCoconut cream sharpened with lemon, chili and onion, spooned over fish and taroNamaNamaFresh sea grapes seaweed served with coconut and lemonPuriniPuriniDense steamed pudding of cassava or flour, served with coconut cream.Roti ParcelRoti ParcelSoft roti wrapped around curry, the everyday Fijian lunchRourouRourouTaro leaves simmered in coconut milk until silkyVakaloloVakaloloSticky grated cassava pudding with coconut caramel, wrapped in leavesVudi VakasosoVudi VakasosoPlantains simmered and mashed with coconut cream and sugar.

  • Achar

    Green mango or lime cured with mustard oil, chilli and fenugreek. Ready in 40 min prep and 10 min cooking.…

  • Babakau

    Puffy fried dough eaten hot with tea, jam or butter at any time of day. Ready in 20 minutes prep…

  • Bara

    Spiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snack. Ready in 30 min prep and 25…

  • Bounty Rum

    Sugarcane rum distilled in Lautoka; drunk with cola or coconut water. A wine & spirit recipe from Fiji.

  • Bu

    Water drunk straight from a green drinking coconut, cool and faintly sweet. Ready in 5 min prep and none cooking.…

  • Cassava Chips

    Thin cassava slices deep-fried crisp and salted; sold in market bags. Ready in 30 minutes prep and 20 minutes cooking.…

  • Duruka

    Unopened flower shoots of wild cane, steamed in coconut cream like asparagus. Ready in 20 minutes prep and 20 minutes…

  • Fiji Bitter

    Cold lager in a stubby bottle, the standard beer at weddings and rugby matches. A wine & spirit recipe from…

  • Fish Suruwa

    Indo-Fijian fish curry with coconut milk, tomato and spices. Ready in 30 minutes prep and 35 minutes cooking. Serves 6.…

  • Ika Vakalolo

    Reef fish simmered in thick coconut cream with onion and chili. Ready in 25 minutes prep and 25 minutes cooking.…