Fiji has very good restaurants serving food from around the globe - although we will recommend to try the local Fijian & Indo-Fijian specialities, of course.
Lovos and Mekes
Like most South Pacific islanders, the Fijians in pre-European days steamed their food in an earth oven, known here as a lovo. They would use their fingers to eat the huge feasts (mekes) that emerged, then would settle down to watch traditional dancing and perhaps polish off a few cups of yaqona.
The ingredients of a lovo meal are buaka (pig), doa (chicken), ika (fish), mana (lobster), moci (river shrimp), kai (freshwater mussels), and various vegetables, such as dense dalo (taro root), spinachlike rourou (taro leaves), and lumi (seaweed). Most dishes are cooked in sweet lolo (coconut milk). The most plentiful fish is the walu, or Spanish mackerel.
Fijians also make delicious kokoda (ko-kon-da), their version of fresh fish marinated in lime juice and mixed with fresh vegetables and coconut milk. Another Fijian specialty is palusami, a rich combination of meat or fish baked in banana leaves or foil with onions, taro leaves, and coconut milk.
Most resort hotels have mekes on their schedule of weekly events. Traditional Fijian dance shows follow the meals. Unlike the fast, hip-swinging, suggestive dancing of Tahiti and the Cook Islands, Fijians follow the custom of the Samoas and Tonga, with gentle movements taking second place to the harmony of their voices. The spear-waving war dances have more action.
Lovos and MekesLike most South Pacific islanders, the Fijians in pre-European days steamed their food in an earth oven, known here as a lovo. They would use their fingers to eat the huge feasts (mekes) that emerged, then would settle down to watch traditional dancing and perhaps polish off a few cups of yaqona.
The ingredients of a lovo meal are buaka (pig), doa (chicken), ika (fish), mana (lobster), moci (river shrimp), kai (freshwater mussels), and various vegetables, such as dense dalo (taro root), spinachlike rourou (taro leaves), and lumi (seaweed). Most dishes are cooked in sweet lolo (coconut milk). The most plentiful fish is the walu, or Spanish mackerel.
Fijians also make delicious kokoda (ko-kon-da), their version of fresh fish marinated in lime juice and mixed with fresh vegetables and coconut milk. Another Fijian specialty is palusami, a rich combination of meat or fish baked in banana leaves or foil with onions, taro leaves, and coconut milk.Most resort hotels have mekes on their schedule of weekly events. Traditional Fijian dance shows follow the meals. Unlike the fast, hip-swinging, suggestive dancing of Tahiti and the Cook Islands, Fijians follow the custom of the Samoas and Tonga, with gentle movements taking second place to the harmony of their voices. The spear-waving war dances have more action.
Curry in Fiji
While not all menus include Fijian-style dishes, they all offer at least one Indian curry, which bodes well for vegetarians, since most Hindus eat no meat or seafood.
Fijian curries traditionally are on the mild side, but you can ask for it spicy. Curries are easy to figure out from the menu: lamb, goat, beef, chicken, vegetarian. If in doubt, ask the waiter. Curries are normally eaten with the hands, but you can also ask for roti (it is the round, lightly fried bread normally used to pick up your food. It is a hybrid of the round breads of India and Pakistan). Puri is a soft, puffy bread, and papadam is thin and crispy.
The entire meal may come on a round steel plate, with the curries, condiments, and rice in their own dishes arranged on the larger plate. The authentic method of dining is to dump the rice in the middle of the plate, add the smaller portions around it, and then mix them all together.
While not all menus include Fijian-style dishes, they all offer at least one Indian curry, which bodes well for vegetarians, since most Hindus eat no meat or seafood.
Fijian curries traditionally are on the mild side, but you can ask for it spicy. Curries are easy to figure out from the menu: lamb, goat, beef, chicken, vegetarian. If in doubt, ask the waiter. Curries are normally eaten with the hands, but you can also ask for roti (it is the round, lightly fried bread normally used to pick up your food. It is a hybrid of the round breads of India and Pakistan). Puri is a soft, puffy bread, and papadam is thin and crispy.
The entire meal may come on a round steel plate, with the curries, condiments, and rice in their own dishes arranged on the larger plate. The authentic method of dining is to dump the rice in the middle of the plate, add the smaller portions around it, and then mix them all together.
Wine, Beer and Spirits
Fiji does not produce wine, but Australian & New Zealand wines are common. Australian's have full-bodied, fruit-driven varieties, such as chardonnay, semillon, Riesling, shiraz, Hermitage, cabernet sauvignon, and merlot. New Zealand produces distinctive whites, such as chenin blanc, sauvignon blanc, and soft merlot.
The country does brew the robust Fiji Bitter beer -- or "Stubbie" to locals because of its distinctive short-neck bottles. Fiji Gold is a somewhat lighter version.
With all those sugar-cane fields, it's not surprising that Fiji produces a decent dark rum known as Bounty. A gin is produced here, too, but it's best used as paint thinner.
Freight and import duties drive up the cost of other spirits and all wines, so expect very high prices. You can always bring the two allowed bottles of spirits from the duty-free shops at the airport.
Coffee Lingo
Coffee lovers are in for a treat, for excellent beans are grown in Fiji's mountains. The robust product is darkly roasted and served throughout the country. The Bulaccino and Esquires outlets (similar to Startbrucks) will satisfy your daily caffeine needs.
The coffee lingo spoken in Fiji is different than the EU one. Over here, a short black is an espresso. A long black is two shots of espresso with extra hot water. A flat white is what we call a latte (half espresso, half steamed milk), while a trimmed flat white is a flat white with skim milk. A New Zealand coffee an experience you can not miss: a huge bowl of coffee (I'm sure the Italians will love this one).
Fiji does not produce wine, but Australian & New Zealand wines are common. Australian's have full-bodied, fruit-driven varieties, such as chardonnay, semillon, Riesling, shiraz, Hermitage, cabernet sauvignon, and merlot. New Zealand produces distinctive whites, such as chenin blanc, sauvignon blanc, and soft merlot.
The country does brew the robust Fiji Bitter beer -- or "Stubbie" to locals because of its distinctive short-neck bottles. Fiji Gold is a somewhat lighter version.
With all those sugar-cane fields, it's not surprising that Fiji produces a decent dark rum known as Bounty. A gin is produced here, too, but it's best used as paint thinner.Freight and import duties drive up the cost of other spirits and all wines, so expect very high prices. You can always bring the two allowed bottles of spirits from the duty-free shops at the airport.
Coffee Lingo
Coffee lovers are in for a treat, for excellent beans are grown in Fiji's mountains. The robust product is darkly roasted and served throughout the country. The Bulaccino and Esquires outlets (similar to Startbrucks) will satisfy your daily caffeine needs.
The coffee lingo spoken in Fiji is different than the EU one. Over here, a short black is an espresso. A long black is two shots of espresso with extra hot water. A flat white is what we call a latte (half espresso, half steamed milk), while a trimmed flat white is a flat white with skim milk. A New Zealand coffee an experience you can not miss: a huge bowl of coffee (I'm sure the Italians will love this one).
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