Fiji is famous for their seafood. Their fish, prawn, lobster and cray cuisines are a culinary creator's dream.
If you have the chance, try the KOKODA (pron: CORE-CONDAA). It is fresh fish marinated in freshly squeezed lemon or lime juice and left to "cook" for
several hours. Freshly scraped and squeezed coconut milk is added after it is "cooked" together with finely diced tomatoes, spring onions, chillies and
with salt and pepper added to tantalise your tastebuds. It is left in the fridge for an hour or two then served as an entrée.
Traditional Fijian food is a wonderful amalgam of fresh, local ingredients found in the tropics and the traditional preparations and cooking methods passed down the
generations. Coconut, fish, rice, taro, sweet potatoes, cassava and breadfruit are the main components in local Fijian dishes.
The Fiji Islands are speckled with restaurants that serve traditional fare. Some noteworthy restaurants for local Fiji cuisine are Riley’s Restaurant in Suva,
Makuluva Delights on Coast Road in Waiyevo and Bounty’s Bar and Restaurant in Nadi, whose specialty is palusami, which is fish or pork steamed with coconut milk and taro
leaves. Old Mill Cottage Café in Suva is a popular spot among expats.
As a significant portion of Fiji’s population is of Indian origin, Fiji’s cuisine also includes traditional Indian cooking. Suva’s metropolitan area has a host
of choices for delicious, affordable Indian food, such as Maya’s Dhaba, which is famous for its wide array of Indian cooking – from Madrasi masala dosa to Punjabi tandoori
chicken – and Curry House on Waimanu Road, which offers an all-you-can-eat vegetarian thali lunch. A favorite amongst locals is Tata’s Restaurant, an open-porch restaurant
located in Nadi, across the street from an Indian temple.