National cuisine of Fiji for gourmets

Fiji’s modern cuisine is a unique blend of several culinary traditions, which can rightfully be considered one of the most exotic in the Eastern Hemisphere. Along with the national Fijian dishes which possess a special spicy taste, there is a considerable amount of food prepared according to Pan-Asian recipes. Fiji’s cuisine is based on the use of four ingredients: sea products, coconuts, root crops (cassava manioc, yams, cocoyam, and taro) and vegetables (hibiscus, amaranth, etc.). Everywhere you go, you will also find breadfruits used in preparing food. The most loved types of Fijians meat are mutton, goat meat, and game. They are prepared in a variety of ways and served with traditional garnishing.

The specifics of Fiji cuisine is found in their variety of cooking methods. Dishes prepared according to continental recipes are close to Western gastronomic predilections. As tribute to the Indian culinary tradition, many spices are included in the preparation of a large number of dishes. The Chinese, Japanese, or Korean cooking techniques are also very popular here. For the preparation of many Fijian dishes, “lovo”– a traditional earthen hearth, is used. It is also known to be suitable for baking. In it is cooked the dish also called “lovo”, which consists of meat, fish, and vegetables. The meat is marinated in garlic sauce and wrapped in a foil with roots and taro leaves, thick coconut cream, onions, and salt. The roll is then placed in a hole with red-hot stones and covered with banana leaves. The dish is prepared for two to three hours.

In Fiji, several varieties of bread are common. Among them are the flat rolls “roti”, and buns “topoi”. Bread with butter and jam is a traditional Fijian breakfast. For dinner, Fijians usually eat soups which are cooked with the best pieces of meat or fish, and vegetables. A ragout, a hearty curry, a thick meat or fish soup, or stewed meat with potatoes is served for dinner. One of the basic products of Fijian cuisine is rice, from which are prepared small dumplings “idli”, pancakes “masala dosa” with coconut sauce, curry with meat or chicken. Once in the archipelago, be sure to try “kokoda” – fish stewed in coconut milk, marinated in lime juice. As a garnish, you can try dishes from meat, fish, and ceviche salad from local plants or “cassava” – sweet puree from bananas and tapioca with coconut juice. Lovers of exotics are encouraged to try “balolo” – fried sea worms. Copyright www.orangesmile.com

Other meals deserving of attention include numerous dishes from the leaves of colocaia, among which the most popular are “rouro” salads with lime juice, and “palusame” with coconut milk. The “vakalolo” dish is a legacy of English immigrants. It is a classic cassava pudding, and grilled pancakes “roti”, made from wheat flour. Among the national Fijian drinks, the most widely known is “kava”. It is prepared from the dried root of yaqona. The freshly squeezed plant juice contains a large number of flavonoids, acting as tranquilizers when consumed. Due to its unusual effect similar to intoxication, the drink is likened to its alcoholic equivalents. It can also be purchased everywhere.

The ceremony of drinking “kava” or “yaqona” is a traditional attribute of magnificent Fijian festivities. The participants are usually seated around the ritual symbol “tanoa”, which is a wicker ball. From the ball, the cords with “kauri” strung on them are drawn to each of the participants. These cords symbolize the connection with the ancestors. The eldest person is given the privilege to first taste the drink. He takes a sip from the “beelo” cup – halves of the coconut shell – after which it is transferred round for others to take their turn. On the islands, there is a wide range of alcoholic drinks. These are local varieties of beer (“Carlton”, “Fiji Bitter”), wines (“Maridan Moselle”, “Savannah Moselle”), whiskey (“Old Club Whiskey”), and rum (“Bounty Golden Rum”).

You can try traditional Fiji cuisine in the homes of locals or in remote islands. In most gastronomic establishments, it is not easy to find authentic Fijian dishes in a variety of dishes of European, Asian, and Latin American cuisine. The “Ashiyana Restaurant” in Suva offers a menu of Fiji national dishes cooked with an Indian touch. In the institution “Eden Bistro & Bar”, lovers will appreciate the dishes made from meat and seafood, while in the “New Nadi Farmers Club” in Nadi – cosmopolitan and party lovers. In large restaurants popular among tourists, 5-10% of the order amount is considered as tip. In cafes, instead of tips, small souvenirs are often left. Those who want to get acquainted with the basics of the Fijian cuisine can visit culinary master classes, which are often organized at restaurants.