What are some utensils in Fiji?

Knives: Knives are used for cutting meats, fruits, vegetables, and other items.

Spoons: Spoons are used for eating cooked food, such as soups, curries, and desserts.

Forks: Forks are used for eating solid foods like cooked vegetables, meats, and noodles.

Chopsticks: Chopsticks are used to eat various Asian dishes, such as noodles and dumplings.

Wooden spoons: Wooden spoons are often used for cooking, stirring ingredients, and mixing dishes.

Bowls: Bowls are used for holding foods, drinks, and sauces.

Coconut graters: Coconut graters are specialized metal implements with sharp serrated holes often used in Fijian cooking.

Pounding stones (called "kete"): Kete is a stone commonly used to pound and prepare the famous Fijian staple food Taro/Dalo Root for consumption.

Cassava peeling knives ("Votakase" in indigenous language "iTaukei"): The cassava peeling knife is widely used when Fijians prepare dishes out of the Cassava root that usually involves peeling off cassava.