10 Best Local Dishes From Fiji

Cawaki is the Fijian name for sea urchin, and it’s a delicacy in coastal communities thanks to its buttery, ocean-like taste. The only edible sea urchin species in Fiji, Cawaki is a little different from the spiky black balls with orange ‘uni’ that you may have seen in sushi restaurants.

Coral reefs in Fiji's shallow waters are home to Cawaki and this tasty treat is collected mainly by women, who then sell them in local marketplaces.

Fish Suruwa is a delicious Fijian curry made with firm white fish, onions, tomatoes, coconut milk, chillis and various spices such as cumin, garam masala and turmeric. When it comes to seafood, Fiji offers a paradise for fresh fish enthusiasts, as the surrounding oceans teem with an abundant variety of fish, including mahi-mahi, tuna, coral trout and snapper, which are often showcased in Suruwa.

This creamy curry can be paired with white steamed rice on the side and usually comes garnished with aromatic freshly chopped coriander on top.

Goat curry is a cherished local dish in Fiji, with robust yet aromatic flavours that speak to hours and hours of marinating and long slow cooking to reach tender perfection. This hearty delicacy showcases goat meat marinated with fragrant spices including cumin, coriander and turmeric, with a hit of chilli for heat.

Served alongside fluffy basmati rice or puffy roti flatbread, goat curry is usually served with chutneys and pickles that provide a tantalising contrast of tanginess and heat. This local Fijian dish reflects the influence of Indian and Indo-Fijian culinary traditions, with spices and techniques that have been passed down through generations.

Kokoda, also known as Fijian ceviche, is a popular local dish featuring firm white fish such as mahi-mahi or snapper, infused with zesty citrus juices and coconut cream. The preparation of Kokoda is a true art form: freshly caught fish is delicately sliced and then added to a marinade of lime or lemon juice, combined with finely diced onions, tomatoes and chilli peppers for a touch of heat. As the fish marinates, the acid from the citrus gently "cooks" the fish, transforming its texture while retaining its natural freshness.

What makes Kokoda a little different from ceviches in other parts of the world is the addition of luscious coconut cream, which gives a rich, velvety mouthfeel.

Rourou, a traditional Fijian dish that celebrates the island's rich agricultural heritage by showcasing indigenous taro leaves, prepared with care and transformed into a tasty, nutritious dish. Rourou is prepared by gently steaming or boiling young taro leaves until they become tender and green. The leaves are then finely chopped and cooked with a combination of aromatic herbs and spices.

What elevates this earthy dish is the addition of fresh coconut milk, which gives a creamy richness to the dish. You can enjoy rourou on its own or you’ll find it served as a popular side dish at many restaurants.

Duruka, is a unique local Fijian delicacy also known as "Fijian asparagus" with a sweet taste that’s a little similar to corn. Duruka pods are harvested when they are young and tender, and they are prized for their delicate flavour. The pods can be enjoyed both raw and cooked, offering versatility in culinary preparations.

In Fijian cuisine, Duruka is often incorporated into a variety of dishes from stir-fries to curries and salads. Even when cooked, Duruka has a satisfying crunch, similar to asparagus.

Lovo is a traditional Fijian cooking method that embodies the essence of Fijian hospitality by bringing people together to enjoy a slow-cooked feast which takes hours to prepare. Lovo means ‘earth oven’ and this cooking technique begins with digging a pit that is lined with stones and filled with firewood. Once the fire is down to its embers, the food is placed on top with layers of banana leaves to keep the heat inside, infusing the ingredients with moisture and flavour.

Once the Lovo is unearthed, the feast of tender smoky meats and veggies is shared. If you ever get asked to a Lovo, say yes!

Sapasui is a Fijian-Chinese dish that’s a little like the Chinese-American dish chop suey, and stands as a tasty testament to the multicultural fabric of Fiji's food culture. Sapasui hails from the Samoan Islands as a chicken dish, but in its Fijian counterpart, it can be made of pork or beef too.

The meat is cooked quickly alongside vegetables such as carrots, bok choy and red peppers that are sautéed in a sauce made of soy sauce, garlic and ginger and served with glass noodles.

Vakalolo is a traditional Fijian dessert of grated coconut, made into a soft and sticky cake that’s steamed in banana leaves and beloved by those with a sweet tooth. Made from very simple ingredients, Vakalolo is traditionally cooked in an underground oven called a Lovo, which slowly steams the dish and infuses it with the flavours of the leaves and gives it a slightly smoky taste.

After cooking, the banana leaf parcels are unwrapped, revealing the soft and fragrant Vakalolo within. Served warm, it has a melt-in-your-mouth texture.

Purini is a Fijian steamed dessert which shares similarities with Samoan Puligi and the Tongan Puteni, with a base of coconut milk, cocoa, bananas and aromatic spices. Typically, it is made with a mixture of flour, baking powder, baking soda and cocoa powder that is combined with hot coconut milk syrup. Flavoured with vanilla, cardamom, cinnamon and nutmeg, mashed bananas or raisins are often added too.

The pudding-like mixture is then added to a greased pot or tin and steamed until thoroughly cooked and served warm with a cup of tea.