What do people in Fiji eat?

Fijian cuisine is a blend of indigenous Fijian, Indian, and other cultural influences. Here are some of the most common dishes and ingredients found in Fijian cuisine:

1. Kokoda: This is a traditional dish made from raw fish marinated in coconut milk, lime juice, onions, tomatoes, and herbs. It is often served with cassava or taro.

2. Lovo: This is a Fijian hangi or earth oven, traditionally used for cooking a variety of foods such as meat, fish, vegetables, and root crops.

3. Duruka: This is a type of fish soup or curry made with local reef fish, coconut milk, tomatoes, onions, and spices.

4. Vakalolo: This is a dish made from taro leaves cooked with coconut milk and other vegetables.

5. Palusami: This is a dish made from taro leaves cooked in coconut milk with corned beef or chicken.

6. Rourou: This is a dish made from taro leaves cooked in coconut milk with spinach and onions.

7. Cassava: Cassava is a root crop that is widely used in Fijian cooking. It can be boiled, roasted, or made into flour.

8. Taro: Taro is another root crop that is commonly used in Fijian cuisine. It can be boiled, roasted, or made into flour.

9. Breadfruit: Breadfruit is a starchy fruit that is often cooked and used in similar ways to potatoes.

10. Sweet Potato: Sweet potatoes are a popular ingredient in Fijian cuisine and are often added to soups, curries, and stews.

11. Bananas: Bananas are a common fruit in Fiji and are often used in desserts and as a snack.

12. Papaya: Papaya is another popular fruit in Fiji and is often eaten fresh or used in desserts and juices.

13. Mangoes: Mangoes are also widely consumed in Fiji and are often used in desserts, juices, and smoothies.

14. Curries: Curries are common in Fijian cuisine, reflecting the influence of Indian culture. Common ingredients in Fijian curries include chicken, fish, beef, potatoes, and various spices.

15. Roti: Roti is an Indian flatbread that is often served with curry dishes or filled with various fillings.