Cuisine
There are around 333 islands in the Fijian archipelago in the South Pacific, but only 100 of them are thought to be inhabited. Fiji, which has a population of just 900,000, has a very diverse and multicultural society.
Since Indo-Fijians (who currently make up 37% of the population) were brought over by the English colonial administration in the 1800s to work in the sugar cane farms, many of the foods, including Indian curries, have altered over the past century or so and no longer adhere to the original recipes. These common dishes are a fusion of traditional and modern fare, reflecting shifting dietary preferences. Simple cuisine like bread and seasonal fruits are also very popular, as are more elaborate seafood dishes.
Curry and Roti Parcel
This inexpensive and well-liked cuisine, which is a simple staple for many as a packed lunch or snack for the office, is offered everywhere throughout Fiji, from restaurants and pubs to street sellers and carts selling Indian sweets.
Kuita Vakalolo
A tasty treat from Fiji that is welcomed at every feast and is well-liked in the seafaring provinces. The octopus is chopped into manageable pieces and cooked for several hours in thick coconut milk with onions, tomatoes, and chiles. Then, taro, cassava, or kumala are served alongside this hearty, flavorful stew.
Kai Vakalolo
Kai is plentiful in the many Fijian rivers and used in many different ways. Its delicious taste and impressive presentation. The kai is boiled, cooled, and then chopped up and mixed with finely chopped onions, tomatoes, chilies, and coriander.
Lovo
A lovo is a traditional Fijian method of cooking using an underground oven with hot stones. Typical food cooked in a lovo is root vegetables – whole taro or cassava; meat– marinated pork, whole chicken, and even fish; and palusami.