Fijian cuisine is a fusion of indigenous, Indian, Chinese, and European influences, resulting in a diverse and flavorful culinary experience. Fresh seafood, root vegetables, tropical fruits, and coconut-based dishes dominate the local diet.
Lovo – A feast cooked in an underground earth oven, featuring meats, seafood, and vegetables wrapped in banana leaves and slow-cooked over hot stones.
Kokoda – Fiji’s version of ceviche, made with raw fish marinated in coconut milk, lime juice, onions, and chilies.
Rourou – A dish made from taro leaves, cooked with coconut milk to create a creamy, flavorful side.
Palusami – Similar to rourou, but often baked and sometimes filled with meat or seafood.
Curry & Roti – Indo-Fijian curries (chicken, lamb, or fish) are richly spiced and served with soft rotis or rice.
Chili Crab – A spicy and savory seafood dish influenced by Indian and Chinese flavors.
Fiji-Style Samosas & Chutneys – A delicious snack served with spicy tamarind or mango chutney.
Beverages:
Yaqona (Kava) – A traditional ceremonial drink with a mildly relaxing effect.
Bu (Coconut Water) – Fresh coconut water, often sold on beaches.
Fiji Gold & Fiji Bitter – The country’s popular local beers.
From high-end resorts to local markets, food in Fiji is always fresh and flavorful, making it a paradise for food lovers.