Fijian cuisine is a vibrant blend of fresh, local ingredients and traditional cooking methods that reflect the island’s rich cultural heritage. Popular dishes such as Kokoda, Fish Suruwa, and Lovo showcase the island’s use of coconut, fish, and spices, while desserts like Vudi Vakasoso and Purini provide a sweet taste of Fijian comfort food. Experience the flavours of Fiji with this curated list of delicacies to try on your next travel to Fiji.

Kokoda

A Fijian-styled version of ceviche, Kokoda is made with raw fish, typically mahi mahi or snapper, onions, chillies, peppers, and tomatoes. The dish is “cooked” by marinating in lime juice and coconut milk, which is served in a coconut or large clam shell.

Fish Suruwa

Fish suruwa is a popular Fijian curry, made with white fish, coconut milk, tomatoes, vegetables, and spices such as garam masala, turmeric, and cumin. It is served with roti or dahl, which is perfect for soaking up the flavorful sauce.

Rourou

Rourou is a traditional dish made from taro leaves that are stewed in coconut milk with onions, green chillies, and garlic. Rourou is typically served as a side dish and pairs well with grilled fish.

Lovo

Lovo is Fiji’s traditional cooking method, where meat and vegetables are wrapped in banana leaves and placed in a pit filled with hot coals. This method of cooking is often reserved for special occasions, such as celebrations like births, marriages, or as a means of welcoming guests.

Cawaki

Cawaki is an edible sea urchin found in Fiji’s coastal towns and villages. It is considered a delicacy and can be eaten raw or grilled, often served with a squeeze of lemon juice. The rich, buttery texture of the roe complements fresh seafood and is often used in traditional Fijian dishes.

Palusami

A popular dish in the Pacific, Palusami consists of parcels of corned beef, onion, garlic, and coconut cream wrapped and steamed in taro leaves. Other South Pacific nations have their own variations of this dish.

Nama

Nama is a type of seaweed native to the coastal regions of Fiji and other parts of the Pacific. Its small, salty, and juicy beads are often served raw as a garnish or incorporated into salads, where it is commonly prepared with lemon juice, fresh chilies, and fermented coconut paste.

Vudi Vakasoso

This comforting Fijian dessert is made from vudi fruit, a cross between banana and plantain. The fruit is stewed in coconut milk, then topped with sugar, cinnamon, and cardamom, making for a perfect sweet treat.

Purini

Purini is a classic Fijian dessert, similar to a steamed pudding. Made with coconut milk instead of dairy, it can be served with custard or ice cream for an extra indulgent experience.

Kava

Kava, also known as yaqona, is an important part of Fijian culture. It is made by grinding the roots of the kava plant into a powder, which is then mixed with water and strained into coconut shells. The earthy taste of kava has a mild relaxing effect, and it is traditionally offered during Fijian ceremonies as a welcome drink.

Fiji’s Flavourful Feast

Fiji offers a unique culinary experience deeply rooted in its rich cultural traditions and the abundance of local ingredients. Whether you’re savouring the flavours of rourou or indulging in a comforting dessert like purini, Fijian cuisine is sure to be a highlight of your journey. For those planning a Fiji holiday package, exploring the island’s food scene is an essential part of the experience. With its traditional dishes and modern twists, every bite is a taste of the island’s history and hospitality.