FIJIAN FOOD

1. Lovo (Earth Oven)-This type of cooking is still popular until today. This is a type of steam cooking cooked underground. It is a cooking technique that has been passed down through many generations. The style of cooking in a lovo is the same throughout Fiji. This type of cooking is an excellent choice for cooking for a large number of people.

2. Kuro ni Viti (Clay pots)-Traditionally, clay pots or kuro were used to cook food in. Less water is required in this type of cooking. It is a type of steam cooking and requires heat from an open fire to heat up the side of the pot. When cooking, the pot is placed on its side rather than the bottom. Clumps of leaves are used as the lid of the cooking pot, so the steam is contained within.

3. Tatavu (Open Fire roasting) - This type of cooking is still popular in the rural areas. This can take place both at home or when out in the bush. Root crops such as yams or cassava are roasted in an open fire, along with any protein food such as fish or bats that are caught during an expedition. This is such a fun activity by many of us who were born in Fiji, a pass time that unites a group people from many generations.

4. Kokoda (Marinated Raw Food)-Sea food is the best choice under this category. Meat are often marinated in lime juice over night, and in the following day, fresh coconut cream, decorated with onions and tomatoes are added in to provide more taste to the food. Kokoda can be the only food many would wait for in anticipation during an occasion at home in Fiji. This is a must in any Fijian get together.