Fiji, an archipelago in the South Pacific, is home to food lovers. Out of the 333 islands, around 100 are inhabited by multi-racial and multi-cultural communities with diverse dishes. Therefore, you must explore local Fijian cuisine when on a trip to Fiji. In this article, we’ll give a sneak peek into the top 15 local Fijian foods and drinks you must introduce to your taste birds. 

From Indigenous to Modern: History of Fijian Cuisine 

Fijian food reflects the region’s natural abundance of fresh seafood, spices, herbs, coconut, and tropical fruits and vegetables. However, Fijian cuisine has a rich history of cultural evolution and inclusivity. In the pre-colonial era, Indigenous Fijians relied primarily on local produce or staples such as sweet potatoes, taro, fish, prawns, crabs, coconuts, breadfruit, papaya, and bananas. Their cooking methods were also simple: Food was either consumed in raw form or cooked in an underground earth oven called a lovo.  

European settlers brought new foods such as canned goods, rice, and wheat, and later, Indian migrants introduced Indian spices, curries, lentils, and new cooking methods, such as frying, to the indigenous Fijians. This is why Fiji is often regarded as the “Mini India in Oceania”. 

Today, Fijian cuisine is a tasty fusion of indigenous, European, Indian, and Chinese influences that satisfies the taste buds of not just locals but also visitors from all over the world. 

Top 10 Foods and Drinks in Local Fijian Cuisine

Here is a list of the top 10 traditional Fijian dishes categorized on their main ingredient that you must try when in Fiji:  

Kokoda: Fiji’s National Dish

Kokoda is renowned as the national dish of Fiji. Made out of fresh seafood and tropical flavors, Kokoda is a tangy and creamy dish often served as an appetizer at gatherings and parties. It is prepared by marinating the fish, usually tuna or mahi-mahi, with lime juice and letting it cook in its acidity for 30-60 minutes.

Once cooked, onions, chilis, and tomatoes are added along with coconut milk and seasoned with salt and pepper. As a feast food, kokoda is often served as a slider with rice on family gatherings and picnines. Other than home kitchens, Fijian restaurants known for seafood dishes and local markets in fish-abundant areas prepare and sell fresh kokoda.

Cawaki: Best Sea-Urchin Dish

Cawaki is counted among the raw and fresh traditional delicacies of Fiji. Cawaki is made by extracting the flesh of freshly harvested sea urchins from the ocean and mixing it with fresh lemon juice, coconut milk, and available seasonings. It’s then consumed just like that, raw and fresh, in small bowls.

Local Fijians in coastal areas rich in sea urchins enjoy cawaki as part of larger meals during beach picnics and gatherings. If you are interested in an authentic seafood experience in Fiji, you should turn to seafood markets in Suva and Nadi or seafood markets specializing in fresh seafood.

Grilled Mahi-Mahi: Best Fish Dish in Fijian Cuisine

Roasted or grilled Mahi Mahi is one of the popular traditional Fijian dishes, especially in coastal areas. Mahi Mahi fish known for its mild and meaty texture is counted among the flavorful Fiji staples in the diet.

Mahi Mahi fillets are marinated with lime juice, coconut oil, spices, and minced garlic for around 30 minutes. The marinated fish is then grilled and served with freshly prepared rice and salad. Fijian families serve it with mango chutney and other sauces as a feastful item.

Suva, Nadi, and Denarau island are abundant in mahi-mahi fish so you can enjoy it by visiting local restaurants and markets there.

Nama (Sea Grapes)

Another raw, fresh, and common food in Fiji is nama. Nama, or sea grapes, is an edible seaweed rich in iodine and holds great nutritional value among Fijians. Locals commonly eat it raw plain as well as in salads but they also use it in meals.

To prepare a meal from nama, Fijians add fresh tuna, chopped onions, tomatoes, and chili to taste. It is then served with taro or boiled cassava. Because of its abundance in all Fijian towns, you can easily get nama from local markets. 

Rourou

One of the most common vegetable-based Fijian dishes is rourou. Made out of rourou leaves, rourou is served as the main dish in Fiji. Rouoru is made from taro leaves, which are similar in color and taste to spinach. It’s then stewed in water or coconut milk with ginger paste, garlic cloves, and salt for around 30 minutes.

Fijians like to mix rourou with lamb meat, which is simmered with salt, ginger garlic paste, and soy sauce. Once the rourou is well-cooked, the simmered lamb is added and cooked until mixed well. Locals like to serve rourou with boiled cassava, rice, and sometimes grilled fish. You can easily find rourou in Fijian towns and local markets 

Cassava Cake

Among the desserts in Fiji, Cassava cake is widely popular. Fijians usually treat it as a tea-time snack and place it as a traditional delicacy as well on special occasions. Cassava cake is made from cassava, a root vegetable, used in desserts globally.

To prepare the cake, sugar is caramelized and added to the baking pan. On top of it is placed a mixture of freshly grated cassava, sugar, and evaporated milk. It’s then baked and served by topping it off with some cheese. 

Lovo-cooked Fijian Cuisine

In meat-based dishes, Fijian lovo-cooked food is one of the popular foods in Fiji. Lovo is an underground oven used to cook meat and vegetables in Fiji. It’s often reserved for big feasts and social gatherings where men prepare the lovo and women prepare the food part.

Fijian lovo feast festivals involve digging a pit in the ground and heating it with wood and coal. Once the lovo is well-lit up, meat, fish, pork, and sometimes vegetables are wrapped in banana leaves and placed in it for around 2-3 hours or until completely tender. Many resorts and hotels offer lovo-cooked dishes so you can easily enjoy this delicacy on your trip.

Chicken Chop Suey

Another of Fiji’s unique foods to the country is the chicken chop suey. With a Chinese influence, chicken chop suey is a stir-fried dish known for its savory and slightly sweet taste.

It’s prepared with chicken slices, local vegetables such as onions, carrots, cabbage, and bell peppers, sauces such as soy sauce and oyster sauce, and ginger, garlic, and sesame oil for added flavor. The dish is generally served hot with steamed rice or stir-fried noodles.

Locals, especially Fijian Chinese communities eat it as a main dish for lunch or dinner. Chicken chop suey can be easily found in local food stalls and Chinese restaurants. 

Kava: Fiji’s National Drink 

Being Fiji’s national drink, kava drinking is seen as a ceremonial activity. It’s a drug known for its mild relaxing and numbing effects. 

Kava, also known as yaqona, is made by grinding the roots of piper methysiticum (a plant from the pepper family), mixing it with water, and then staining the mixture in coconut shells.  Fijians widely use kava in their traditional ceremonies and for welcoming guests and visitors. 

Island Chai/ Fijian Masala Tea

Fiji cuisine is incomplete without its island chai or masala tea. It’s an Indian-styled spiced tea made out of black tea, milk, and sugar with a blend of local spices such as cinnamon, cardamom, ginger, black pepper, and cloves.

It’s popular among info-fijians and a regular item of Fijian meals and gatherings such as Diwali, Eid, and religious ceremonies. Visitors are also presented with the island chai with buns, cassava cake, samos, and roti. If you’re a tea lover or want to try masala tea in Fiji, you can easily find it in local cafes, tea shops, supermarkets, and street vendors.

Other than that, any regular Fijian or Indo-Fijian community will welcome you with their homemade masala tea.

Bottom Line!

In short, Fijian food is famous for its unique taste and cultural significance the world over. If you’re visiting Fiji, you must spare some days to visit local Fijian communities for authentic Fijian food experiences. Other than that, local food markets and stalls also feature traditional Fijian foods.