Fijian Cuisine

Duruka, officially named Saccharum edule, is a perennial plant that typically grows in wet…

Fish Lolo is a Fijian dish prepared by simmering meaty white fish such as catfish, cod, or…

Kokoda is a National dish of Fiji and also a Fiji's version of ceviche, enriched with coco…

Liemposilog is a type of Silog, a traditional Filipino breakfast dish made of "Sinangag" (…

Lovo is a traditional Fijian dish prepared with fish or chicken and vegetables cooked in a…

Rourou is a Fijian dish made with taro leaves which are cooked or stewed in coconut milk.…

Tavioka is a Fijian dish made by boiling, baking, or grating cassava, then cooking it in c…

Topoi is a Fijian dumpling made with grated cassava and coconut, coconut milk or cream, an…

Vakalolo is a steamed Fijian dessert consisting of grated cassava and coconut, sugar, and…

Yaqona is a ceremonial drink originating from Fiji. The preparation of the drink starts wi…