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Cuisine book · 3 cities · 4 dishes

Fiji

Indigenous Fijian and Indo-Fijian kitchens side by side

Fijian cuisine blends indigenous Pacific cooking — root vegetables, coconut and earth-oven feasts — with Indo-Fijian curry traditions brought by indentured labourers, resulting in a genuinely dual national food identity.

History

Where it all comes from

c. 1500 BCE onward

Ancient Fijian settlement

Early Melanesian and Polynesian settlers establish root crop farming (taro, cassava) and fishing as dietary foundations.

Pre-colonial era

Lovo earth oven feasting

Communal earth-oven cooking of meat, fish and root vegetables becomes central to village ceremony and celebration.

1879-1916

Indian indentured labour arrives

Britain brings Indian indentured labourers to work sugar plantations, introducing curry spices, dhal and roti to the islands.

1900s-1970s

Two culinary traditions coexist

Indigenous Fijian and Indo-Fijian food traditions develop largely in parallel, each maintaining distinct identity.

Today

Fusion and tourism-driven refinement

Resort dining blends both traditions, while village lovo feasts and Indo-Fijian curry houses remain distinctly separate everyday experiences.

Jump to a city

City 1 of 3

Suva

The working capital, where both food traditions meet in its markets.

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Kokoda

Traditional Fijian dish

Fiji's answer to ceviche — raw fish marinated in citrus and coconut milk with chilli and vegetables.

Roti and curry

Indo-Fijian tradition, since 1879

Curries and flatbread reflecting Fiji's large Indian-descended community, found in every market and home kitchen.

City 2 of 3

Nadi

Tourist gateway with resort-style Fijian feasting.

Lovo

Pre-colonial Fijian tradition

An earth-oven feast of meat, fish and root vegetables wrapped in banana leaves, cooked over hot stones for celebrations.

City 3 of 3

Labasa

Sugar-cane region with the country's strongest Indo-Fijian food culture.

Fiji-style curry goat

Indo-Fijian sugar plantation tradition

A rich, spiced goat curry reflecting the deep Indo-Fijian culinary presence around the sugar-growing north.

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