Suva Food Culture

Fresh raw fish, typically mahi-mahi or Spanish mackerel, marinated in citrus juice and coconut cream with diced tomatoes, onions, and chili peppers. The fish is 'cooked' by the acidity of the lime or lemon juice, creating a refreshing, creamy dish perfect for Suva's tropical climate.

Kokoda is Fiji's national dish, with origins in traditional Pacific raw fish preparations. The addition of coconut cream is distinctly Fijian, differentiating it from other Pacific ceviches.

A traditional earth oven cooking method where meat (pork, chicken, fish), root vegetables (taro, cassava, kumala), and palusami are wrapped in banana leaves and slow-cooked over hot stones buried in the ground. The result is incredibly tender, smoky-flavored food that embodies communal Fijian dining.

Lovo has been the traditional Fijian cooking method for centuries, used for special occasions and celebrations. It represents the communal nature of Fijian culture, as preparing and sharing a lovo is a social event.

Young taro leaves cooked in coconut cream with onions and sometimes corned beef or fish, creating a rich, creamy dish similar to creamed spinach. The taro leaves are typically wrapped in banana leaves and baked or steamed, absorbing the coconut's richness.

Palusami is a staple throughout the Pacific Islands, with each region having its own variation. In Fiji, it's also called rourou and is essential to any traditional feast.

Rich, aromatic curries that showcase the Indo-Fijian influence, typically featuring cumin, coriander, turmeric, and garam masala with coconut milk. Unlike Indian curries, Fijian versions often incorporate local ingredients like cassava leaves and are generally milder but deeply flavorful.

Brought by Indian indentured laborers between 1879-1916, curry became integral to Fijian cuisine. Over generations, it evolved to incorporate local ingredients and Fijian tastes, creating a unique Indo-Fijian style.

Soft, flaky flatbread served with spiced lentil curry (dhal), often accompanied by potato curry, pickles, and chutney. The roti in Fiji is typically larger and thinner than Indian versions, perfect for scooping up the creamy dhal.

A staple of Indo-Fijian cuisine, roti shops are ubiquitous in Suva. This simple, satisfying meal has become a favorite across all ethnic communities in Fiji.

A starchy root vegetable that's a staple in Fijian cuisine, served boiled, baked, or fried. It has a slightly sweet, nutty flavor and dense texture, often replacing bread or rice as the main carbohydrate in traditional meals.

Cassava was introduced to Fiji centuries ago and has become deeply embedded in local cuisine. It's more drought-resistant than taro, making it a reliable food source throughout Fiji's history.

The unopened flower of the sugar cane plant, harvested young and cooked in coconut cream with onions and spices. It has a tender texture and slightly sweet flavor, considered a delicacy in Fiji.

Duruka is seasonal and highly prized in Fijian cuisine, traditionally harvested during specific times of the year. It's a distinctly Fijian ingredient that showcases the use of native plants.

A traditional Fijian dessert made from cassava and coconut, wrapped in banana leaves and baked. The result is a sweet, dense pudding with a sticky texture and rich coconut flavor, sometimes including bananas or pawpaw.

Vakalolo represents traditional Fijian sweet-making, utilizing the islands' abundant coconut and root vegetables. It's often prepared for special occasions and church gatherings.

A local adaptation of Chinese stir-fry featuring mixed vegetables, noodles, and meat or seafood in a light sauce. Fijian versions often include local vegetables and are less saucy than traditional Chinese versions, reflecting the fusion of Chinese and Pacific tastes.

Chinese immigrants arrived in Fiji in the late 19th century, and their cuisine evolved to incorporate local ingredients and preferences, creating unique Fijian-Chinese dishes popular throughout the islands.

Steamed or boiled dumplings made from flour and coconut, sometimes sweetened or filled with savory ingredients. These dense, filling snacks are popular for breakfast or as a side dish with curry.

Topoi represents the fusion of Pacific and Asian influences in Fijian cuisine, combining local coconut with dumpling-making techniques introduced by various immigrant communities.

A type of seaweed with small, grape-like bubbles that pop in your mouth, served fresh with coconut cream, chili, and lime. It has a fresh, slightly salty taste and unique texture that's both crunchy and juicy.

Nama has been harvested from Fiji's reefs and lagoons for generations, traditionally eaten as a refreshing snack or appetizer. It's packed with nutrients and considered a delicacy.

Deep-fried, puffy bread served with spiced potato curry, often enjoyed as a hearty breakfast. The puri is light and crispy on the outside, soft inside, perfect for scooping up the flavorful, mildly spiced potato curry.

A beloved Indo-Fijian breakfast staple, puri has become a weekend and special occasion treat enjoyed across all communities in Fiji. It represents the enduring influence of Indian culinary traditions.