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.
On the Map
Where this cuisine is found
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
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
