Posted by QuickReadAbout.com Staff in The past ten years of Fiji has taken an enormous leap forward in terms of eateries; travelers, especially restaurant enthusiasts, will find a great improvement in the general quality and quantity of restaurants in Fiji, particularly the areas of Suva and Nadi. A lot of natives with a desire in cooking have gained from visits of great European chefs.
The Fiji food can be categorized into four basic cuisine types that are served in restaurants or homes. These cuisines include Chinese, European, Indian, and of course the “local” Fiji food. The Fiji food is relatively similar to that of the other South Pacific regions, comprised of shellfish, fish, breadfruit, beef, yams, chicken, pork, taro or dalo, cassava or tavioka, rice, coconut milk or lolo, various vegetables such as ferns or leaves, and tropical fruits like banana.
The majority of Fiji food seasoning is limited to lemon juice, hot chilies, or salt, which is usually applied by the one eating after the food is served. The most excellent place to try local food is in one of the locals’ home, but travelers can find local-style eateries nearby public market places in Suva, Lautoka, and Nadi.
Travelers seeking Continental fare in Fiji can already find hotel restaurants, such as Regent and Sheraton that definitely meets the international standards of Continental cuisines. Similarly, a downtown restaurant in Nadi called Chefs has exceptional cuisine.
Those seeking to savor the “local taste”, the ever-present Indian restaurants will cater to that need. The food that these restaurants offer are inexpensive and includes fares such as fish, beef, chicken, crab, and even vegetarian fare. Meals are normally served with soup or dahl, a tortilla-type called roti, or rice. However, the local Indian food is dissimilar to those that can be found in the sub-continent; probably because the Indo-Fijian society has long been separated from its motherland, resulting to a kind of “hybrid” Indian food.
Chinese cuisine in Fiji is increasingly becoming popular, and improving as well. Sezchuan and Cantonese style of eateries can be found in Fiji; just don’t expect the sophistication level of Chinese food tasted in San Francisco and Hong Kong.
Overall, a traveler should not miss tasting some of Fiji food national specialties which include Rourou (taro leaf), Kakoda (fish steamed in lime and coconut cream), Duruka (asparagus-like vegetable), Kassaua (tapioca), Lovo, and breadfruit. Relish the real taste of Fiji with its variant cuisines and unique kind of cooking.