What things do fijians eat?

Fijian cuisine is a delightful blend of indigenous Polynesian influences, Indian flavors, and European additions. Here's a glimpse into what Fijians enjoy:

Traditional Fijian Dishes:

* Lovo: A traditional feast cooked underground in an oven made of heated stones and covered with banana leaves. Lovo often includes taro, yams, cassava, chicken, pork, and fish.

* Kokoda: A raw fish salad marinated in coconut milk, lime juice, onions, and chillies.

* Rourou: A dish made with taro leaves and coconut milk, often served with meat or fish.

* Palusami: A steamed dish made with taro leaves, corned beef, and coconut cream.

* Tavioka: A starchy root vegetable, often boiled or roasted, and served as a staple food.

* Dalo: Taro root, another staple food, can be boiled, roasted, or made into a soup.

* Yaqona (Kava): A traditional Fijian drink made from the root of the kava plant, known for its mildly sedative and calming effects.

Influence of Indian Cuisine:

* Curry: Fijian curries are often milder than those found in India, with coconut milk being a prominent ingredient.

* Roti: Flatbreads, both plain and filled, are popular.

* Dal: Lentil dishes are common and flavorful.

Other Popular Foods:

* Fish and Seafood: Fijian waters offer a variety of fresh seafood, often grilled, baked, or fried.

* Fruits: Mangoes, pineapples, bananas, and papaya are abundant and enjoyed fresh or in desserts.

* European Influences: Western foods like bread, pasta, and pastries are also popular.

Note: While these are some common Fijian dishes, regional variations and personal preferences exist. The Fijian diet is generally healthy and emphasizes fresh, local ingredients.