Fijian
Kokoda raw fish in coconut-lime, lovo earth-oven feasts, palusami stovetop taro leaves, Indo-Fijian fish curry, rourou curry, cassava cake, Fijian roti parcels — Fiji is 333 islands where Melanesian-Polynesian iTaukei lovo tradition runs parallel to 19th-century Indo-Fijian curry heritage, two everyday food cultures sharing the table.
Kokoda
Fiji's national dish — raw yellowfin tuna cubes 'cooked' in lime juice (acid-cure), then dressed in coconut milk with onion, tomato, cucumber, ginger, and chili. Served chilled in a coconut shell.
View page →Fijian cooking is the cuisine of 333 islands in the South Pacific — built on the lovo (earth oven) tradition for celebrations, with Indo-Fijian curry heritage from 19th-century indentured laborers running parallel. The signature dish kokoda (raw fish cured in coconut milk and lime) is the universal Fijian appetizer-and-main; palusami (taro leaves with coconut cream) is the household everyday green; fish curry (Indo-Fijian) is the weekday lunch. The cultural duality — Polynesian-Melanesian iTaukei alongside Indo-Fijian — gives Fiji two parallel everyday food cultures that share the table but maintain their own techniques and flavors.
The Palate
Start Here
Fiji's national raw fish dish — yellowfin tuna in coconut milk with lime, ginger, tomato, cucumber, chili.
Why start here · Kokoda is the universal Fijian welcome. Every resort, every family Sunday — kokoda is the first taste of Fiji. Served chilled in a coconut shell.
Fijian whole-pig earth-oven feast — slow-cooked 4-6 hours over hot stones with taro, breadfruit, cassava.
Why start here · Lovo is the celebration tradition. The community gathers around the lovo as it cooks; the unwrapping is communal. The deepest expression of Fijian iTaukei cooking.
Indo-Fijian fish curry — firm white fish in coconut milk with curry powder, mustard seeds, curry leaves.
Why start here · Fish curry is Indo-Fijian everyday food. Distinct from Indian-continental curries (coconut milk base, different spice ratios); shows the Indo-Fijian community's parallel cuisine.
Indo-Fijian street-food wrap — soft roti folded around curry, rice, chutney, pickle.
Why start here · Roti parcels are the working-class Indo-Fijian lunch. Sold from corner kiosks across Suva, Nadi, Lautoka; the fastest entry to Indo-Fijian food.
The Pantry
See all 43 ingredients›
Herbs & Spices
Grains & Staples
Sauces & Condiments
On the Map
Where this cuisine is found
Regional Styles
Viti Levu Coast (Suva-Nadi)
Main coastal island with the capital and Nadi airport — kokoda restaurants, Indo-Fijian curry counters, lovo resorts. Modern fusion of iTaukei and Indo-Fijian.
Vanua Levu & Outer Islands
Second-largest island and smaller outer islands — traditional iTaukei villages, deep lovo tradition, abundant taro and breadfruit.
Indo-Fijian Heartland (Lautoka-Ba)
Western Viti Levu cane-belt — concentrated Indo-Fijian population, Hindi-speaking villages, the curry-and-roti everyday cuisine.
How They Cook
Techniques that define this cuisine
