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Fiji

Kokoda, lovo earth-oven and Indo-Fijian curries.

Iconic recipes

Coconut-cured raw fish salad — Fiji's ceviche.

Underground earth-oven feast of marinated meats, fish and dalo cooked over hot stones — the heart of Fijian celebration.

Tender taro leaves slow-cooked in coconut cream with onion — the classic Fijian green.

Fiji asparagus (sugar-cane flower) simmered in coconut cream with chili — a seasonal village delicacy.

Indo-Fijian curry of chicken on the bone with potato, finished with curry leaves and coconut cream.

Steamed cassava balls in dark coconut-caramel — a sweet Fijian treat.

Lime-cured prawns folded with coconut cream, tomato and chili — fresh Fiji ceviche.