3 dishes people actually cook in Fiji: what they are, how long they take, and what you need to buy.
What can you cook from Fiji? 3 traditional Fiji dishes, from Vakalolo (85 min, the quickest) to Lovo (260 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Fiji on the map. Drag to spin the planet.
Fijian raw fish cured in lime, drained, then bound in thick coconut cream with red chilli.
A whole meal buried on white-hot stones under banana leaves, root crops at the bottom and taro-leaf parcels on top.
Fresh grated cassava steamed in banana leaf and drowned in a caramel of burnt sugar and coconut milk.
Copper documents three dishes from Fiji: Kokoda, Lovo and Vakalolo. Banana leaves and coconut cream each appear in more than one recipe. Two of the three are steamed. One of the three needs an oven. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 2 are shared by more than one dish. Banana leaves and coconut cream the hardest to find: of the 586 dishes in Copper's atlas, 23 use banana leaves and 22 use coconut cream. Every ingredient list on this page is complete, with quantities, and free to read.
Vakalolo is the quickest at 85 minutes. Lovo is the longest at 260 minutes, most of it unattended. The median is 170 minutes — a weekend dish rather than a weeknight one.
Kokoda is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Fiji is part of Pacific Island.
Countries close to Fiji on the globe — and close on the plate.
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