Cuisine of Fiji

Fiji comprises of 300 mountainous islands where each island is inhabited by an interesting mix of people. Fiji is a multi-cultural society formed particularly from Polynesian, Indian, Melanesian, Chinese and some European influences. The cuisine of Fiji is very complex and reflects culinary influence of different cultures.

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 and knows how to cultivate and combine the pulses.

Present day Fiji cuisine is a great mixture of Polynesian, Indian, Melanesian, Chinese and Western cuisine. Some of the most used ingredients in Fiji cuisine are yam, breadfruit, cassava, taro root (dalo) and leaves (rourou). Beef, poultry, pork and seafood are an integral part of Fijian food.

Most of salads, appetizer, soups or beverages are essential. They are prepared with the commonly found fruits such as guava, mango, bananas and pineapple. Alongside with the coconut milk, these fruits can be used to prepare either sweet or salty and spicy dishes.

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.

Fiji cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. While there are no specific or unique preparation methods for Fiji cooking, attention to detail is important in the Fiji cuisine. Using the right amount of spices for example is essential - either for spicing up the taste or for coloring the dish. The Fiji cuisine needs diverse cooking equipment set in order to produce the most sophisticated dishes.

The diversity of vegetables and cereals found in Fiji is also noticed in the delicious dishes belonging to their cuisine. The visual attractiveness of the dish is also vital and a balance between colors and proportion differentiates. 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.

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.

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