What to Eat in Fiji

Fiji’s cuisine grows from a tropical maritime climate, fertile volcanic soils, and abundant reefs. Root crops like dalo (taro) and tavioka (cassava) anchor meals, while coconut, breadfruit, and leafy greens are everyday staples. Cooking methods include the lovo earth oven, boiling, and simmering in rich lolo (coconut cream).

Daily eating favors fresh fish, hearty tubers, and greens, with citrus and chilies adding brightness. Communal meals and weekend feasts reflect strong village ties, while markets supply seasonal produce. The result is a balanced table shaped by shoreline harvests and inland gardens.

Kokoda is Fiji’s emblematic raw fish dish, prepared by marinating firm, freshly caught fish—often walu or mahi-mahi—in lime or lemon juice until opaque. The fish is then folded into thick lolo with finely diced onion, tomato, cucumber, and chopped chilies, seasoned with sea salt and sometimes spring onion. The result is cool and creamy with a clean citrus snap, gentle heat, and a silky bite that contrasts with crisp vegetables. Traditionally served chilled in a coconut shell or halved papaya, kokoda is closely tied to coastal life and gatherings. You’ll find it as a starter at family celebrations and as a light midday dish in hot weather, when its refreshing acidity and coconut richness feel perfectly tuned to Fiji’s humid climate.

A lovo is a celebratory pit oven lined with hot stones that slow-cooks a feast wrapped in banana leaves. Parcels typically include marinated pork, chicken, or whole reef fish; root crops such as dalo and tavioka; and leafy packets enriched with coconut cream. Food steams and roasts simultaneously, taking on a light smokiness, delicate leaf aroma, and succulent tenderness—tubers turn fluffy and sweet, while meats become fall-apart moist. Preparing a lovo is communal work involving digging, heating stones, and careful layering, making it central to weddings, village events, and Sunday gatherings. While techniques vary by family and island, lovo meals commonly appear on weekends and special occasions across Viti Levu and Vanua Levu, reinforcing bonds through shared labor and generous platters.

Rourou uses young taro leaves simmered until tender in coconut milk with onion, garlic, and sometimes ginger or chilies. Salt balances the mild bitterness of the leaves, while long, gentle cooking yields a velvety texture and deep green color; some cooks add flakes of smoked fish for savoriness. The taste is rich and vegetal, similar to creamed greens but naturally sweet from coconut and earthier from the taro. Rourou anchors everyday meals and pairs with boiled dalo, tavioka, or rice, providing softness against starchy sides. Sold in market bundles and cooked at home for lunch or dinner, it showcases how Fiji turns prolific leafy produce into a nutrient-dense staple suited to the wet, warm growing conditions that taro favors.

Goat curry is a hallmark of Indo-Fijian kitchens and widely enjoyed across the islands. Bone-in goat is stewed with a local masala blend—commonly turmeric, coriander, cumin, mustard seeds, fenugreek, and fresh chilies—along with onion, garlic, ginger, tomato, and fragrant curry leaves. Spices are bloomed in oil before the meat simmers to tenderness, creating a glossy, robust gravy with gentle heat and a faint bitterness that balances the goat’s sweetness. The texture is hearty, with soft potatoes or split peas sometimes added for body; roti or rice mops up the sauce. The dish is central to family celebrations and weekend meals, traveling well in lunchboxes and sustaining workers through the day. It represents a long-settled culinary tradition that now sits alongside indigenous staples on tables throughout Fiji.

Vakalolo is a beloved sweet made from grated tavioka mixed with fresh coconut and brown sugar, sometimes scented with ginger or banana. The mixture is wrapped in banana leaves and steamed—often alongside a lovo—until set into fragrant parcels. The texture is gently chewy and moist, with caramel notes from melted sugar and a rich coconut aroma; a drizzle of warm lolo or a sprinkle of grated coconut can finish it. Vakalolo appears at celebrations, afternoon tea, and market stalls, offering an energy-dense treat that reflects the importance of cassava in everyday life. Its leaf-wrapped format makes it portable and well suited to Fiji’s humid climate, where steaming and leaf packets help retain moisture and flavor without heavy fats.

Fijian cuisine blends reef fish, root crops, and coconut-rich greens with spice-forward dishes embraced across the islands. From lovo feasts to weekday rourou and curry with roti, meals balance comfort and freshness in a tropical setting. Explore more food guides and weather-smart planning tools on Sunheron.com to match flavors with the best season to travel.