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.