Fiji
Fijan cuisine is a vibrant and eclectic mix that mirrors the island nation's diverse cultural tapestry. Rooted in the traditions of its indigenous Fijian and Indo-Fijian populations, the cuisine is a melange of flavors, techniques, and ingredients that create a unique gastronomic experience. At the heart of Fijian cuisine is its reliance on fresh, locally sourced ingredients. The tropical climate and rich soil of the islands provide an abundance of fruits, vegetables, and seafood. Coconut is a staple ingredient, used in various forms such as milk, cream, and oil, adding a rich, creamy texture to many dishes. Taro, cassava, and yams are the primary root vegetables, often boiled, baked, or roasted to complement the main courses. The traditional Fijian method of cooking involves a lovo, an earth oven where food is wrapped in banana leaves and slow-cooked over hot stones. This method imparts a unique smoky flavor to meats, fish, and vegetables. One of the iconic dishes prepared in a lovo is palusami, made from taro leaves wrapped around a mixture of coconut cream, onions, and sometimes meat or fish. Another beloved dish is kokoda, a Fijian ceviche made from raw fish marinated in lime juice and mixed with coconut cream, onions, tomatoes, and chilies. Indo-Fijian cuisine, stemming from the Indian indentured laborers who were brought to Fiji in the 19th century, has significantly influenced the food landscape. This influence is evident in the widespread use of spices such as turmeric, cumin, and coriander, and the popularity of dishes like curries and roti. Fish and seafood curries are particularly popular, often featuring the local bounty from the surrounding waters. Fiji's coastal and island geography ensures that seafood is a mainstay in the diet. Fish, prawns, crabs, and octopus are commonly prepared in a variety of ways, from grilling and frying to steaming and baking.
