Where to eat, food and drink Fiji Islands
If there is a place where the multicultural character from Fiji expresses itself and transcends dividing lines, it's good on the plates.
As a backdrop, the islands provide a abundance of fresh produce. The tropical coasts are full of fruits and vegetables. Mangoes, papayas, bananas, pineapples grow there alongside cassava (from which we get tapioca), vudi (plantains), yams, sweet potatoes (kumala) ... And let's not forget of course the fruit of the breadfruit (uto), somewhat reminiscent of the potato, excellent grilled, nor the king taro (dalo), a tuber ubiquitous in the Pacific, with a bizarre taste of glue when boiled, which we also eat cooked leaves, called rourou (these are reminiscent of spinach)… Villages in the interior of Viti Levu, more in altitude, also come from tomatoes, carrots, potatoes and other vegetables from temperate zones.
Invariably, the cream or the coconut milk (lolo) invite themselves to the menu. They flavor almost every dish, especially the ubiquitous stews and curries - whether they are fish, seafood, chicken or others. They simmer with onions and tomatoes, or swim in miti, a lolo sauce, onions, lemon juice and peppers.
Concerning fish, the choice is vast. Fresh tuna, swordfish, and mahimahi are all excellent, but the reef species aren't to be sneezed at either. The grouper is very good, the parrotfish not bad either, the red mullet (snapper) and the walu are perfect for making a good kokoda - reminiscent of raw Tahitian fish or Mexican ceviche, cut into small cubes and marinated in lemon juice greens, onions, chilli peppers, coriander, tomatoes and coconut cream. Excellent! Lots of fish are just grilled at best. Some also end in soupes (also try the clam ones).
Since the abandonment of cannibalism (!), The meat is generally less popular. It is part of the classic goat curry which, more than goat cheese, is in fact often prepared with mutton, chicken, or even beef or pork, invariably diced. The essential is in fact in the sauce, very thick, impregnated with a rainbow of spices - garlic, turmeric, small peppers, pepper, curry, coriander ... White rice helps to soothe the fire and coconut chutney to sublimate it! Another classic accompaniment: cucumber raita, reminiscent of Greek tzatziki.
We note here the considerable influence of indian cuisine - simpler than in India, no doubt, but with the full range of its intense flavors. Another essential, the dhal, classically made from lentils or other legumes, is rather here from chickpeas and a local species of squash. You can accompany your meals with roti (flat Indian bread).
Since World War II, which saw tens of thousands of GIs disembark in the Pacific, the corned beef has taken on considerable importance. Practical and less expensive substitute for meat, easy to store in tropical climates, it is the main ingredient in palusami, mixed with coconut cream and accompanied by rourou (taro leaves) and tomatoes.
There comes a time in the calendar when the I lov is needed. This great traditional feast, spread throughout the Pacific under various names, still uses the same method: all the local ingredients are found there, stewed for long hours in a hole dug in the earth where heated stones are placed. blank, then covered with earth and leaves. The food then takes on a smoky taste. Since the advent of tourism in Fiji, lovo is on the program of most major hotels, accompanied by dancing and singing; the buffet is often enriched with lobster.
Fiji grows its own coffee, distills rhum (the Bounty) and even gin (mediocre), and brews its own beer - notably the very popular Fiji Bitter (aka Stubbie), a beefy brew. The Fiji Gold is lighter.
Indians readily consume lassi (drinkable yoghurt) and, in tourist restaurants, Australian and New Zealand wines are present (and inevitably expensive).
For Fijians, however, there is only one beer substitute worth considering: the yaqona, a traditional drink made from a pepper tree root, known throughout the rest of the Pacific as kava. Its ritual importance is such that you will find it in “Traditions”.