Fiji is home to two distinct cuisines — Fijian and Indian. Traditional Fijian dishes include kakoda, a marinated and steamed local fish, and rourou, a dish made from local taro leaf. One of the most popular traditional meals is lovo, the collective name for a feast of fish, meat, vegetables and fruit cooked in covered pits.

Seafood also plays a massive part on Fijian menus, thanks to the surrounding South Pacific waters packed with marine life. Whole grilled snapper and tender tuna steaks are good value, delicious and sure to be as fresh as a daisy.


The Fijians are not big drinkers but one beverage they savour is cava, made from the pulverised root of a pepper shrub mixed with water. To first-time drinkers, it tastes a little like muddy water and can make your tongue and the back of your throat numb.

It is usually consumed at a special cava ceremony, where a traditional dish (sometimes a turtle shell) is filled with the brew and passed around the circle of drinkers.