FIJI FUN FACTS 28

Fijian Cuisine

The cuisine of the indigenous Fijian prior to the arrival of the Europeans consisted of root crops, vegetables, and fruits, as well as various land animals such as wild pig and various birds.  Coastal tribes' sustenance generally consisted of the same, but was supplemented by a large amount of seafood.  These would have been prepared with local herbs and spices on wood fire rock ovens.  Most cooking areas were located in the center of house so the smoke would repel insects and strengthen the roof thatching.

The treasures of a lovo being unearthed.

Another popular method of cooking, which is still used today, is the lovo - an earth oven consisting of a fire pit in the ground lined with stones.  When the stones are hot, food, wrapped in banana leaves, is placed in the pit, covered with soil and left to cook before being exhumed and eaten.  Dishes cooked this way include palusami, parcels of taro leaves saturated with coconut milk, onions, and sometimes tinned meat.

You might remember from my review of Fijian history, Fiji has become a multi-cultural society with a mix of Polynesian and Melanesian, European, and Indian influences.  Fiji's modern cuisine is very complex and reflects culinary influence of different cultures.

Palusami

The Dutch introduced the local population to the sea cucumbers. The British brought with them the cattle and some exotic plants & fruits from Africa and the Americas. Indian cuisine developed in this country because of the Indian slaves that the British brought here to work on the sugar plantations. It is because of the Indian influence that Fiji cuisine uses many different spices.

Some of the most used ingredients in Fiji cuisine are yam, breadfruit, cassava, taro root and leaves (rourou).  Beef, poultry, pork and seafood are an integral part of Fijian food.  Generally, a Fijian main course is prepared using meat, poultry garnished with cassava, ortaro and boiled taro leaves. Spices such as ginger, garlic, turmeric, fenugreek, coriander, cumin, Indian-Fiji curries and chilies are added to increase the flavor of any dish.  The diversity of vegetables and cereals found in Fiji is also noticed in the delicious dishes belonging to their cuisine.  Each traditional dish has a special cooking method, which is more or less general in all of Fiji's regions.  Meat is one of the main elements of most Fiji dishes and cured and smoked hams are often parts of delicious dishes.

Kokoda

The festivals are the occasions to prepare the delicacies of Fijian cuisine.  Specific local dishes are served during these festivals.  Kokoda, marinated and steamed fish in lime and coconut cream, is one of the delicacies.  Kassaua is another dish served mostly during the festivals.  It is made from boiled or baked tapioca and cooked with coconut and mashed bananas with cream. Besides these dishes, festivals are the greatest opportunity for a meat dish made after special recipes and involving many exotic ingredients such as the Indian curry.  The Fijians love this kind of food very hot and most of the time served with breadfruit and wine.

English        Fijian (pronunciation)

breadfruit      uto (oo-toh)

taro                dalo (dah-loh)

yam                uvi (oo-vee)

beef                bulumakau (boo-loo-mah-kow)

chicken          toa (toh-ah)