The 20 Most Popular Foods in Fiji

Fiji, an archipelago of about 333 islands in the South Pacific, is home to a rich tapestry of culinary traditions. With its diverse population of around 900,000 people, Fijian cuisine reflects a unique blend of indigenous, Indian, and colonial influences. This article will take you on a mouthwatering journey through the top 20 most popular foods in Fiji, showcasing the island nation’s culinary prowess and cultural heritage.

1. Curry Chicken

Curry chicken is a staple in Fijian cuisine, popular for quick lunches and easy-to-prepare meals. The Fijian version typically uses bone-in, skin-on chicken pieces for added flavor. Spice levels range from mild to extra hot, catering to various palates. This dish is often enjoyed with rice or roti and is particularly favored by kava drinkers for its ability to satisfy post-kava session cravings.

2. Lote

Lote is a simple yet delicious dessert that showcases Fiji’s love for local ingredients. This sweet treat combines pumpkin, bananas (optional), and coconut cream. The pumpkin is cooked in sugared water, mashed, and mixed with bananas before being blended with fresh coconut milk. Served chilled, lote is a refreshing dessert that can be enjoyed on its own or paired with ice cream.

3. Curry and Roti Parcel

A popular grab-and-go option, curry and roti parcels are ubiquitous in Fiji. These portable meals feature various curry fillings wrapped in soft roti bread. Vegetarian options include potato, pumpkin, okra, and jackfruit curries, while meat lovers can enjoy tuna, chicken, or lamb fillings. The convenience and affordability of these parcels make them a favorite among locals and tourists alike.

4. Freshly Baked Long Loaf with Rewa Butter

Fiji’s answer to the French baguette, the long loaf is a beloved staple. This foot-long bread is characterized by its light, airy interior and crusty exterior. Freshly baked in the evenings at local bakeries and corner shops, long loaves are often enjoyed with Rewa butter, jam, and a hot cup of tea. The government’s price control on this item ensures its accessibility to all.

5. Fried Corned Beef/Mutton with Onions and Tomatoes

This popular dish harkens back to Fiji’s seafaring history. A quick and easy meal, it combines canned corned beef or mutton with fried onions and tomatoes. Served with bread, rice, or breakfast crackers, this dish is a modern interpretation of the sailors’ hardtack and salted beef meals of the past.

6. Kuita Vakalolo (Octopus Stewed in Coconut Cream)

A delicacy from Fiji’s seafaring provinces, Kuita Vakalolo is a testament to the nation’s rich maritime resources. This dish features octopus simmered in thick coconut milk with onions, tomatoes, and chilies. The long cooking process results in tender octopus meat infused with the flavors of coconut and spices. It’s typically served with taro, cassava, or kumala (sweet potatoes).

7. Chicken Chop Suey

Reflecting Chinese influences on Fijian cuisine, chicken chop suey is a popular takeaway dish. The Fijian version incorporates locally available vegetables such as Chinese cabbage, carrots, and bean sprouts. The chicken is usually chopped into bite-sized pieces, bone-in and skin-on, and marinated with aromatic spices. This hearty dish is often served with rice or noodles.

8. Vudi Vakasoso

Vudi Vakasoso is a beloved dessert that showcases Fiji’s abundance of tropical fruits. Made with ripe vudi (a variety of thick, short bananas), this dish is cooked in coconut milk and sugar until tender. The bananas are often split and stuffed with grated coconut and brown sugar before cooking. Whether served warm or cold, Vudi Vakasoso is a true taste of Fijian sweetness.

9. Nama (Sea Grapes) with Miti (Fresh Coconut Milk)

Nama, or sea grapes, have gained popularity among Fijians of all backgrounds due to their nutritional value and delicious taste. These iodine-rich sea vegetables are typically served with fresh coconut milk. For a more substantial meal, canned tuna, finely chopped onions, tomatoes, and chili are often added. Nama is usually accompanied by taro, cassava, or kumala.

10. Boiled Fish with Miti (Coconut Milk) and Ota (Water Cress)

This simple yet flavorful dish is a favorite among locals. Fresh fish, such as coral trout, snapper, or parrotfish, is boiled with coarsely chopped onions, tomatoes, and ginger. Served with fresh coconut milk and ota (watercress) or other leafy greens, this fish soup is often accompanied by root crops like taro, cassava, or kumala.

11. Vakasikera (Shredded Cabbage with Fish in Coconut Milk)

Originating from the Lau province, Vakasikera is a popular dish with Tongan influences. It combines shredded bitter mustard cabbage with crispy fried fish, all mixed in fresh coconut milk. The dish is enhanced with chopped onions, tomatoes, and chili peppers, creating a harmonious blend of flavors and textures.

12. Kai Vakalolo (Mussels in Coconut Milk)

Kai Vakalolo is a delicacy that showcases Fiji’s abundant freshwater mussels. The mussels are boiled, chopped, and mixed with finely diced onions, tomatoes, chilies, and coriander. This mixture is then spooned back into the mussel shells and cooked in coconut milk, resulting in a rich, flavorful dish that’s popular at events and gatherings.

13. Fresh Duck Curry

Duck curry has become a firm favorite in Fijian cuisine, particularly for special occasions. The “fresh” in the name refers to freshly butchered meat, which is then cooked in a flavorful blend of curry spices and chilies. The unique gamey flavor of duck meat, when combined with the spices, creates a delicious and aromatic curry that’s often served at cocktail parties or gatherings.

14. Mangoes in Season

When in season, usually between November and December, mangoes become an integral part of Fijian cuisine. Fiji boasts a variety of mango species, each with its own unique flavor and texture. These sweet, fleshy fruits are enjoyed fresh, used in jams, chutneys, fruit juices, and various desserts. During peak season, mangoes become so plentiful that they’re incredibly affordable and accessible to all.

15. Vakalolo

Vakalolo is a popular sweet dish that can be enjoyed as a dessert or on its own. The recipe varies by region but typically includes taro or cassava, cassava starch, rich coconut cream, and brown sugar. The mixture is often wrapped in banana leaves and baked, boiled, or steamed. A sweet coconut and brown sugar sauce is poured over the dumplings, creating a luscious, flavorful treat.

16. Fresh Goat Curry

Goat curry is a beloved dish in Fijian cuisine, particularly prized for its rich, gamey flavor. Freshly slaughtered goat meat is slow-cooked with aromatic spices, resulting in a tender, flavorful curry. This dish is often served with plain steamed rice to soak up the savory juices, and accompanied by condiments such as chutney, raita, and tamarind sauce.

17. Lovo Food

Lovo is a traditional Fijian cooking method that involves an underground oven with hot stones. This technique is used to cook a variety of foods, including root vegetables, marinated meats, and palusami (taro leaves wrapped with coconut cream). The food is wrapped in foil, placed on hot stones, covered with leaves and sacks, and buried for several hours. The result is tender, flavorful food with a unique smoky taste.

18. Kokoda (Raw Fish)

Similar to Peruvian ceviche, Kokoda is a Fijian delicacy often found in high-end restaurants. Made with firm, white fish such as walu or marlin, the dish involves marinating fish cubes in lemon juice before mixing them with finely chopped onions, tomatoes, chilies, and coriander. The mixture is then submerged in fresh coconut milk, creating a refreshing and flavorful dish with no fishy smell or taste.

19. Purini (Pudding)

Purini is Fiji’s take on the traditional English steamed pudding. The Fijian version uses thick coconut milk instead of dairy milk, resulting in a richer flavor and denser texture. Often cooked over a wood fire in villages, purini can have a subtle smoky flavor. Variations include adding ripe bananas, raisins, sultanas, or nuts. This comforting dessert is especially popular during the Christmas season.

20. Curry Vakalolo (with Coconut Cream) Mud Crabs

Topping our list of popular foods in Fiji is the delectable Curry Vakalolo Mud Crabs. This dish features large mud crabs cooked in a flavorful curry sauce and rich coconut cream. The crabs are carefully prepared, with shells cracked to allow the flavors to penetrate the meat. The result is a luxurious, aromatic dish that perfectly encapsulates the flavors of Fiji.

Conclusion

The popular foods in Fiji represent a vibrant culinary landscape that reflects the nation’s diverse cultural heritage and bountiful natural resources. From simple, comforting dishes like curry chicken and freshly baked long loaf to more elaborate specialties like Kokoda and Curry Vakalolo Mud Crabs, Fijian cuisine offers something for every palate.

These dishes not only satisfy hunger but also tell the story of Fiji’s history, from its indigenous roots to its colonial past and multicultural present. The prevalent use of coconut, fresh seafood, and local produce in many of these popular foods highlights the importance of Fiji’s natural bounty in shaping its culinary identity.

As you explore the flavors of Fiji, you’ll discover that food is more than just sustenance – it’s a celebration of culture, community, and the rich tapestry of influences that make Fijian cuisine truly unique. Whether you’re a local or a visitor, these popular foods in Fiji offer a delicious way to experience the warmth and hospitality of this beautiful island nation.