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.
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Lolo Buns
Soft bread rolls baked sitting in sweetened coconut cream. Ready in 30 minutes prep and 30 minutes cooking. About 12…
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Madrai
Breadfruit or cassava buried in leaf-lined pits for months until sour. A fermented & pickled recipe from Fiji.
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Miti
Coconut cream sharpened with lemon, chili and onion, spooned over fish and taro. Ready in 20 min prep and none…
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Nama
Fresh sea grapes seaweed served with coconut and lemon. Ready in 15 min prep and none cooking. 4 servings. A…
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Purini
Dense steamed pudding of cassava or flour, served with coconut cream. Ready in 30 minutes prep and 2 hours cooking.…
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Rourou
Taro leaves simmered in coconut milk until silky. Ready in 20 min prep and 1 hr 15 min cooking. 6…
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Roti Parcel
Soft roti wrapped around curry, the everyday Fijian lunch. Ready in 40 minutes prep and 40 minutes cooking. Serves 4.…
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Vakalolo
Sticky grated cassava pudding with coconut caramel, wrapped in leaves. Ready in 40 minutes prep and 1 hour cooking. Serves…
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Vudi Vakasoso
Plantains simmered and mashed with coconut cream and sugar. Ready in 20 minutes prep and 35 minutes cooking. Serves 6.…