Whether you’re a fan of hearty curries, fresh seafood, or unique local delicacies, Fijian food offers something for every palate.
Fiji is known for its vibrant culture, stunning beaches, and warm hospitality, but it’s also a paradise for food lovers. The country’s cuisine is a unique blend of indigenous Fijian, Indian, Chinese, and other Pacific Island influences, offering a tantalizing array of flavors and textures. If you’re planning a trip to Fiji or simply want to experience its cuisine from afar, here are 12 must-try dishes that showcase the essence of Fijian culture and cooking traditions.
1. Kokoda
Often described as Fiji’s version of ceviche, Kokoda (pronounced “ko-kon-da”) is a refreshing and flavorful dish made with raw fish marinated in lime juice and coconut milk. Typically, mahi-mahi or other fresh local fish are used, and the fish is combined with ingredients like onions, tomatoes, and green chilies. The lime juice “cooks” the fish, making it tender, while the coconut milk adds a creamy texture and a hint of sweetness.
2. Lovo
Lovo is not just a dish but an entire cooking method that’s deeply rooted in Fijian culture. This underground oven, made by digging a pit in the ground, is lined with hot stones. Marinated meats, vegetables, and root crops like cassava, sweet potatoes, and taro are wrapped in banana leaves and slow-cooked over several hours. The result is a smoky, tender, and flavorful feast that often includes fish, chicken, pork, and various vegetables. Lovo is a communal experience, typically prepared for special occasions or celebrations.
3. Rourou
Rourou is a classic Fijian side dish made from the leaves of the taro plant. The leaves are stewed in coconut milk, creating a creamy, slightly earthy dish with a hint of bitterness from the greens. The dish is often seasoned with onions, garlic, and a pinch of salt. It’s commonly served alongside fish or meats and is packed with nutrients.
4. Palusami
Palusami is a beloved dish throughout the Pacific Islands, including Fiji. It features taro leaves filled with a mixture of coconut cream and corned beef or fish, then wrapped and baked until tender. The result is a savory, creamy dish that’s rich in flavor and goes perfectly with rice or root vegetables. Palusami is often served at special events or family gatherings, where it’s enjoyed by all ages.
5. Cassava Cake
Cassava, also known as tapioca, is a popular root crop in Fiji. Cassava cake is a sweet, dense dessert made with grated cassava, sugar, coconut milk, and sometimes a hint of vanilla. Baked until golden, the cake has a chewy texture and a subtle sweetness that pairs well with tea or coffee. It’s a simple yet satisfying treat that showcases the versatility of cassava in Fijian cuisine.
6. Roti
Roti is a staple in many Fijian households, thanks to the influence of Indian cuisine in Fiji. This flatbread is made from flour, water, and a bit of oil, then cooked on a hot griddle. It’s perfect for scooping up curry or eating with a variety of other Fijian dishes. Some families even enjoy roti as a breakfast dish, served with butter, jam, or sugar.
7. Nama (Sea Grapes)
Nama, also known as sea grapes, is a type of edible seaweed that’s considered a delicacy in Fiji. The tiny green clusters resemble grapes and have a refreshing, briny flavor. Nama is usually enjoyed raw, served with fresh coconut and lime juice, which enhances its natural taste. This dish is often served as an appetizer or a salad and is loved for its unique texture and taste.
8. Vakalolo
Vakalolo is a traditional Fijian dessert made with grated cassava, coconut, and brown sugar. The mixture is wrapped in banana leaves and steamed, resulting in a sticky, sweet treat with a rich coconut flavor. Vakalolo is often enjoyed during celebrations and is a favorite among locals. The combination of coconut and cassava gives it a unique texture and taste that’s both satisfying and delicious.
9. Fish Suruwa
Fish Suruwa is a Fijian fish curry that combines fresh fish with spices like turmeric, cumin, and coriander, as well as ingredients like tomatoes and onions. The fish is simmered in coconut milk, which adds a creamy consistency and balances the spices. Fish Suruwa is typically served with rice and a side of rourou or roti. This dish is popular among locals and tourists alike, as it’s a comforting and flavorful way to enjoy Fiji’s abundant seafood.
10. Kokoda Balls
Kokoda balls are a playful twist on the traditional Kokoda dish. In this version, small balls are made by mixing diced fish, coconut milk, and lime juice, then coating them with a crispy outer layer. They’re often served as an appetizer or snack, offering a unique blend of flavors and textures. Kokoda balls are popular in restaurants and are an easy way to try a Fijian classic with a modern twist.
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