Fiji Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Fiji's culinary scene right now
Fiji's culinary scene in 2025 embraces sustainable Pacific gastronomy with focus on ocean-to-table dining and traditional Fijian cooking methods. Regional Workshop on sustainable gastronomy tourism held June-July 2025 emphasized vanua (sacred bond with land) principles. Fiji Airways launched new Pacific Rim menu blending Southeast Asian, Australian, and Pacific Island flavors with sustainable sourcing. Resorts like Namale feature farm-to-table experiences with organic gardens showcasing 120+ tree varieties. Pacific Ocean Culture promotes sustainable aquaculture for food security. Global Sustainable Tourism Conference (August 2025) highlighted eco-tourism and traditional cooking. Lovo feasts remain popular cultural experience at resorts and village tours. Kokoda (coconut ceviche) trending as healthy, fresh appetizer. Indo-Fijian curry fusion gaining international recognition. Seasonal ingredients emphasized: sugarcane harvest November, fresh reef fish, cassava, taro. Revival of traditional fermented foods and preservation techniques. Climate-conscious dining reducing food waste.
Food Safety Tips
Essential food safety information to help you enjoy Fiji's cuisine safely and confidently.
Drink bottled or boiled water
Tap water in Fiji is generally not safe to drink. Stick to bottled or boiled water to avoid waterborne illnesses.
Be cautious of seafood - ciguatera risk
Ciguatera poisoning is a risk in Fiji. Avoid eating large reef fish and ensure seafood is sourced from reputable restaurants or vendors. Stick to smaller fish and those caught in open ocean rather than reefs.
Wash fruits and vegetables thoroughly
Wash all fruits and vegetables with clean water, or peel them before consumption to minimize the risk of pesticide exposure or bacterial contamination.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are becoming increasingly available in tourist areas and resorts, but may be limited in more remote locations. Traditional Fijian cuisine relies heavily on root crops and vegetables, providing a good base for vegetarian meals.
vegan
LOW AVAILABILITYVegan options can be challenging to find outside of major tourist areas. Communicate your dietary needs clearly and inquire about ingredients used in dishes.
gluten-free
LOW AVAILABILITYGluten-free options are not widely available. Be sure to communicate your dietary restrictions clearly and inquire about ingredients.
Common Allergens
Seafood
HIGH PREVALENCEFish and shellfish are common ingredients in Fijian cuisine, posing a risk for individuals with seafood allergies.
COMMONLY FOUND IN:
Nuts
MEDIUM PREVALENCECoconut is widely used in Fijian cooking, and other nuts may be present in desserts or imported dishes.
COMMONLY FOUND IN:
Gluten
LOW PREVALENCEWheat flour is used in some baked goods and imported dishes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Fiji's food culture for travelers.
Kokoda
Fiji's iconic national dish - raw mahi-mahi or Spanish mackerel marinated in fresh lime juice, mixed with rich coconut milk, diced tomatoes, onions, and chili peppers. Similar to Peruvian ceviche but made richer with coconut cream. Often served inside a half-coconut bowl as an appetizer. The citrus 'cooks' the fish while coconut milk adds creamy Pacific island flavor.
Lovo Feast
Traditional earth oven cooking where meat (chicken, pork, fish), root vegetables (taro, cassava, sweet potato), and greens are wrapped in banana leaves and slow-cooked underground on hot stones. The smoky, earthy flavor is unmatched. Prepared for special occasions like weddings, New Year celebrations, and resort cultural nights. A communal cooking method with deep cultural significance.
Palusami
Taro leaves (rourou) stuffed with coconut cream and meat (traditionally corned beef, but also seafood), wrapped in banana leaves and cooked in a lovo or steamed. The taro leaves become tender and absorb the rich coconut flavor. Common across Pacific cuisines including Samoa and Tuvalu. A staple at Fijian feasts and Sunday family meals.
Rourou
Taro leaves cooked in rich coconut milk with onions, garlic, and chili. Creamy, tender greens that absorb the coconut flavor. Often served as a side dish with fish or meat. Rourou Peti is a popular variation stuffed with tuna, onion, and chili. A staple at family gatherings and traditional meals throughout Fiji.
Cassava (Tavioka)
Starchy root crop that is a staple carbohydrate in Fijian cuisine. Boiled, fried, or baked, cassava is served alongside curries, fish, and stews. Its mild, slightly sweet flavor makes it versatile. Also processed into flour and used in traditional desserts. An essential part of every Fijian meal.
Duruka
Seasonal delicacy - young Fiji asparagus (actually a type of sugar cane flower) harvested and cooked in coconut milk with onions and spices. Has a unique, slightly sweet flavor and tender texture. Considered a special treat available only certain times of year. Found at markets and served in traditional restaurants during season.
Ika Vakalolo
Fish (snapper, grouper, or mahi-mahi) simmered in creamy coconut milk with onions, tomatoes, ginger, and spices. The coconut sauce is rich and aromatic. Typically served with rice or cassava. A popular everyday dish showcasing Fiji's abundant seafood and coconut resources.
Indo-Fijian Curry
Fijian-Indian fusion reflecting the large Indo-Fijian population. Curries made with chicken, lamb, vegetables, or fish, flavored with turmeric, cumin, coriander, ginger, and garam masala. Often includes coconut milk for Pacific twist. Served with roti, rice, or dhal. Spice level varies from mild to very hot. Found throughout Viti Levu and Vanua Levu.
Roti
Unleavened flatbread introduced by Indo-Fijian community, now a staple across Fiji. Soft, flaky bread cooked on a griddle, perfect for scooping up curries and stews. Often served with dhal (lentil curry) and vegetable dishes. Street vendors and curry houses serve fresh roti throughout the day.
Nama (Sea Grapes)
Unique seaweed delicacy with small, bubble-like spheres that pop in your mouth. Often served as a salad with coconut cream, lime, onions, and chili. Fresh, briny flavor reminiscent of the ocean. Rich in minerals and vitamins. Found at coastal markets and seafood restaurants. A true Fijian coastal specialty.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Fiji's diverse culinary traditions.
Ika Vakalolo (Fish in coconut milk)
Fish, often snapper or grouper, is simmered in coconut milk with onions, tomatoes, and spices. It's a popular dish served with rice or cassava.
Allergens:
Tavioka (Cassava)
Cassava, also known as tapioca, is a starchy root crop that is boiled or fried and served as a staple carbohydrate.
Duruka
A seasonal delicacy, duruka is a type of fern that is harvested and cooked in coconut milk. It has a unique flavor and is considered a special treat.
Allergens:
Taro (Dalo)
Root vegetable with starchy, slightly sweet flesh. Boiled, roasted, or mashed and served as a carbohydrate staple. Taro leaves (rourou) are also cooked as greens. Essential ingredient in traditional Fijian cooking.
Uto (Breadfruit)
Large, starchy fruit that is roasted, boiled, or fried. Has a bread-like texture when cooked. Rich in carbohydrates and fiber. Traditional staple food, especially in Vanua Levu.
Baigan Valo (Stuffed Eggplant)
Indo-Fijian dish of eggplants stuffed with spiced fish or vegetables, topped with coconut cream. Reflects the fusion of Indian and Pacific flavors. Found in curry houses across Viti Levu and Vanua Levu.
Fresh Reef Fish
Snapper, grouper, parrotfish, and emperor fish caught daily from Fiji's pristine reefs. Grilled, steamed, or curried. Best enjoyed at beachside restaurants and markets. Always sourced responsibly to avoid ciguatera.
Allergens:
Vakalolo (Cassava Pudding)
Sweet dessert made from grated cassava, coconut milk, sugar, and vanilla. Baked until golden and served warm or cold. Popular at celebrations and special occasions. Creamy, comforting Pacific island dessert.
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Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Fiji.
Vanua Levu
Fiji's second-largest island known for abundant seafood and root crops. Dishes feature fresh fish, prawns, crabs cooked in coconut milk with local spices. Strong Indo-Fijian presence in Labasa brings flavorful curries. Villages practice subsistence farming and fishing using traditional techniques. Coconut husking, fishing with handwoven nets, and lovo preparation remain cultural practices.
Cultural Significance:
The cuisine of Vanua Levu reflects the island's strong connection to the sea and fertile land. Traditional cooking methods passed down for generations. Indo-Fijian influence strongest in Labasa region.
Signature Dishes:
- Kokoda
- Ika Vakalolo
- Rourou
- Indo-Fijian Curries
- Fresh Prawns
Key Ingredients:
Viti Levu
Fiji's main island offers diverse culinary landscape influenced by indigenous Fijian traditions and Indo-Fijian flavors. Curries, roti, and vegetarian dishes common alongside traditional fare. Sugarcane plantations occupy much of the land - harvest season (November) brings fresh cane. Urban areas like Suva and Nadi feature international cuisine while maintaining traditional roots.
Cultural Significance:
The cuisine showcases Fiji's multicultural heritage - indigenous Fijian and Indo-Fijian communities creating unique fusion. Curry houses affordable and authentic throughout the island.
Signature Dishes:
- Lovo
- Chicken Curry
- Roti
- Baigan Valo
- Cassava dishes
Key Ingredients:
Outer Islands (Taveuni, Kadavu)
Remote islands emphasizing sustainable foodie experiences mixed with traditional cooking. Organic farming and fresh seafood dominate. Resorts like Jean-Michel Cousteau bring traditional lovo to guests weekly. Farm tours highlight organic practices with 120+ tree varieties. Fresh, local ingredients from sea and land define the cuisine.
Cultural Significance:
Outer islands preserve most authentic traditional cooking methods. Emphasis on sustainability and connection to vanua (land). Tourism integrated with cultural preservation.
Signature Dishes:
- Fresh-caught fish
- Lovo feasts
- Organic vegetables
- Tropical fruits
- Coconut-based dishes
Key Ingredients:
Sweet Delights & Desserts
Indulge in Fiji's traditional sweet treats and desserts.
Vakalolo (Cassava pudding)
A sweet pudding made from grated cassava, coconut milk, and sugar, often flavored with vanilla or spices. It's a popular dessert served on special occasions.
Traditional Beverages
Discover Fiji's traditional drinks, from locally produced spirits to regional wines.
Yaqona (Kava)
A traditional non-alcoholic drink made from the root of the kava plant. It has a mildly sedative effect and is consumed in social ceremonies.
Soft Beverages
Discover Fiji's traditional non-alcoholic drinks, from local teas to refreshing juices.
Bu (Coconut water)
Fresh coconut water is a refreshing and hydrating drink readily available throughout Fiji.
Tea (Tea)
Black tea is commonly consumed in Fiji, often with milk and sugar.